300g spaghetti
MCT Oil
1 onion finely chopped
2 garlic cloves, sliced
1 small red chili, sliced
pinch of saffron threads
1 cup white wine
500g green prawns, shelled, de-veined
250g squid tubes, cleaned and sliced
250g Cherry tomatoes halved
1/2 cup chopped parsley
Cook spaghetti in a large sauce pan of boiling, salted water according to packet directions.
Drain. Lightly grease frying pan with MCT Oil and heat on medium. Cook onion, garlic and
chili for 2 minutes, until soft. Add saffron and wine. Increase heat and simmer for 5
minutes, stirring until reduced by one third. Stir in prawns, squid and tomato. Cook for
another 5 minutes, until prawns are pink and squid is tender. Mix in spaghetti and parsley.
Serve
MCT Oil
1 onion finely chopped
2 garlic cloves, sliced
1 small red chili, sliced
pinch of saffron threads
1 cup white wine
500g green prawns, shelled, de-veined
250g squid tubes, cleaned and sliced
250g Cherry tomatoes halved
1/2 cup chopped parsley
Cook spaghetti in a large sauce pan of boiling, salted water according to packet directions.
Drain. Lightly grease frying pan with MCT Oil and heat on medium. Cook onion, garlic and
chili for 2 minutes, until soft. Add saffron and wine. Increase heat and simmer for 5
minutes, stirring until reduced by one third. Stir in prawns, squid and tomato. Cook for
another 5 minutes, until prawns are pink and squid is tender. Mix in spaghetti and parsley.
Serve
Little Leakers
Prawn And Calamari Spaghetti