Ingredients

200g cherry tomatoes, halved
200g cleaned calamari, cut into rings 
12 frozen prawns, thawed and deveined
2 tbsp EMBORG Perfect Pasta cream (or double cream)
2 tbsp tomato puree
180g spaghetti 
Half a small onion, finely chopped
2 garlic cloves, minced
Fresh red chilli, chopped (optional)
A handful of parsley, chopped

Method

1. Cook the spaghetti according to the package instructions until it’s al dente. 
2. In a frying pan over medium heat, sauté onions and cherry tomatoes for a few minutes until both soft.
3. Add garlic, and stir-fry for 1 minute.
4. Add prawns and calamari. 
5. When the spaghetti is ready, drain and set aside, keeping 1 cup of the pasta water.
6. Add chopped chillies (if using), cream and tomato puree to the pan. Add some pasta water to the pan, a little bit at a time, and stir until the sauce thickens.
7. Season with salt and pepper. Add the spaghetti to the sauce and mix well.
8. Remove from heat and garnish with parsley.

What do you think about this recipe? Let me know in the comments below 🙂

Janice xx

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