Seafood Spaghetti with Pepper and Almond Sauce

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings 

1 small red pepper (capsicum) 

1 red chilli 

50g blanched almonds 

2-3 garlic cloves 

2tbsp red wine vinegar 

350ml handful of flat-leafed parsley 

Salt and pepper to taste 

300g dried spaghetti 

450g mixed prepared, cooked seafood such as prawns, mussels and squid 

Put the capsicum and chilli under the grill and cook, turning occasionally, until the skin char and blacken. Cool slightly, peel off the skins. Halve, discard seeds, then put the flesh into a food processor. 

Toast the almonds under the grill until golden. Chop the garlic. Add the almonds and garlic to the processor with the red wine vinegar, tomato juice and half the parsley, then season with salt and freshly ground black pepper. Blend until almost smooth, then transfer to a large pan. 

Cook spaghetti in boiling, salted water accounting to the instructions on the packet. 

Meanwhile, heat the sauce gently until it simmers, then add the seafood. Simmer for 3-4 minutes, or until the sauce and seafood have been heated through, stirring frequently. Don’t overcook. 

Roughly chop the remaining parsley. Drain the pasta, return to the pan, then add the sauce with the parsley and toss well.