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Seafood Spaghetti with Pepper and Almond Sauce



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.
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