About this recipe: Cooked in a delicious wine-enriched tomato sauce, a nutritious mix of seafood makes an elegant partner for the long thin pasta called spaghettini. Prepare a leafy mixed side salad with a wide variety of attractive and flavoursome greenery to go with this dinner party main course.
When tomatoes are in season, use 1 kg (2¼ lb) ripe plum tomatoes, peeled and diced, instead of canned. The cooking time for the sauce will be about 5 minutes longer. (You may need a little more sugar to balance the tangy flavour of fresh tomatoes.) * Omit the squid and replace it with 200 g (7 oz) cooked or canned, drained cannellini beans. This will make a more substantial dish – high-fibre foods such as pulses are very filling – so you might want to reduce the quantity of pasta to 340 g (12 oz).
Shellfish contain useful amounts of B vitamins, particularly B12, and they are a good source of the antioxidant selenium. * Pasta and seafood make a delicious dish that is both special and nutritious: it is high in starchy carbohydrate and low in fat. Wine and tomatoes make a sauce that is far lower in fat than the usual cream-based dressings. * Onions and garlic contain allicin, which has anti-fungal and antibiotic properties.
B12, copper * B6, E, niacin, calcium, potassium, selenium * B1, C
I loved this recipe, really easy and yummy. I didn't use squid and instead of spagettini I used tagliatelle. - 29 Aug 2014