Tinned Seafood Spaghetti
Around Valentine’s Day, we’re saturated with images of ideal love. A version of love that is based on lavish gifts, red rose moments and Hallmark cards. Every year when it rolls around, it gets me thinking about romance and what it really means. When I think of the most romantic nights of my life, yes, a few of them have been with boyfriends, but mostly I think of all, the moments of gut-wrenchingly giddy romance that have happened when I'm alone.
A few years ago I took myself to the seaside for a weekend of romance after a rough few months. I got my hair done, went for long walks and mostly spent time in either the bathtub or bed reading and cooking. On the first night of my trip, I went for a wander to find food, I was craving seafood but the restaurant I wanted to eat in had no free tables so I left towards to the supermarket. There wasn't a lot that inspired me on the shelves but once I cast my eye on the tin of crab meat and found some garlic, chilli and parsley I knew I was on to a winner. As I drained the spaghetti and tossed it through my now spiced tin of crab meat with lashings of lemon juice, wine and olive oil I felt so content, the first moment of true peace in months. I climbed into bed to eat (for the full room service experience) and felt a wave of romance all too often kept for first loves or first dates.
I hope that wherever you are this week you can plan meals around the ingredients that bring you the most joy and romance yourself through the food you cook. We can find the romance we need any day of the year and anytime we put our pleasure first. You choose what seafood you're in the mood for, I love it just as much with anchovies as I do with sardines or tuna.
Ingredients
Your choice of tinned crab/anchovies/tuna etc.
A few cloves of garlic
A large red chilli
A large bunch of parsley
A lemon
A glass of dry white wine
Lots of olive oil
A tablespoon of butter
The smallest pinch of cinnamon (trust me)
Plenty of sea salt
Spaghetti or whatever long twirly shape you fancy
Put a large pot of very salty water on to boil. In a mortar and pestle, smash together the garlic, chilli and stalks of the parsley with a little sea salt until it is a thick paste.
In a pan heat a few large tablespoons of olive oil and add the garlic and chilli paste along with the tiniest pinch of ground cinnamon. Cook on low heat until the scent fills your kitchen and then add in your choice of tinned seafood. If your seafood is packed in olive oil add a little of that in too. Add a glass of white wine and simmer for a few minutes.
Cook your pasta until al dente and when it is ready drain it and add to the pan of seafood with a little pasta water, the juice of a lemon, chopped parsley and a tablespoon of butter. Toss until every strand is coated and eat immediately.
