Seafood Spaghetti in Tomato and Herbs Sauce
(Available only in Chinese)
Ingredients: (To serve 1)
| Onion | 15 g |
| Cherry tomatoes | 40 g |
| Squids | 30 g |
| Prawns | 50 g |
| Sand clams | 100 g |
| Spaghetti | 180 g |
Seasonings:
| Salt | ⅛ teaspoon |
| Sugar | ⅛ teaspoon |
| Olive oil | 3.5 ml |
| Tomato juice (No added salt) | 100 ml |
| White wine | 50 ml |
| Broth | 30 ml |
| Black pepper (crushed) | 1 g |
| Herbs (crushed) | 1 g |
Cooking Method:
| 1. | Put the spaghetti into a pot of boiling water and bring it to a simmer. Drain and set aside. |
| 2. | Wash the squids, prawns and sand clams. Drain and set aside. |
| 3. | Chop the onion and cut the cherry tomatoes into halves. Make a slit along the back of the prawns. |
| 4. | Heat the wok and pour in the olive oil. Add the onion and seafood, and sauté until aromatic. Add the cherry tomatoes and white wine. |
| 5. | Add tomato juice, broth and spaghetti. Season with salt and sugar. Cook until the sauce thickened. |
| 6. | Decorate with the crushed black pepper and herbs. |
Per serving:
| Energy(kcal) | 538 |
| Carbohydrate(g) | 67 |
| Protein(g) | 41 |
| Fat(g) | 7 |
| Sugar(g) | 7 |
| Sodium(mg) | 467 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by TungPo Café.
