BrandyFishPescatarianPrawnScallopSpaghetti

Seafood Spaghetti with Brandy Sauce

Fish is traditionally eaten on Christmas Eve in Italy, so here is an exceptional Seafood Spaghetti. Made with a silky brandy sauce, prawns, scallops, and monkfish, this is a very special festive seafood treat.

Prep Time: 15 mins
Cooking Time: 10 mins

Used in this recipe

Ingredients

400g dried spaghetti
125g diced pancetta
3 tbsp Filippo Berio Garlic Flavoured Olive Oil
12 fresh scallops
12 raw king prawns, peeled and de-veined
200g monkfish or cod, cut into small chunks
125ml brandy
300ml double cream
Salt and freshly ground black pepper
2 tbsp freshly chopped flat leaf parsley

Method

Cook the pasta in a large pan of boiling salted water, until just tender. Don’t forget to reserve some pasta water to loosen your sauce whilst cooking.
While that’s cooking, place the pancetta in a large non-stick pan and cook over a medium heat until it is crispy. Remove the pancetta and drain on kitchen paper. Quickly replace the unwashed pan on the hob, on a high heat, and add 2 tablespoons of Filippo Berio Garlic Flavoured Olive Oil.
Dry the scallops thoroughly on kitchen paper and season. When the pan is very hot, add the scallops in a single layer. Press the scallops down with a palette knife to help colour them. After 1 minute, turn them over and cook them for another 2 minutes. Remove to a plate.
Add another tablespoon of Filippo Berio Garlic Flavoured Olive Oil to the pan and add the prawns, cook for 2 - 3 minutes, until they have turned pink. Remove to the plate with the scallops.
Add the monkfish and cook for 3 - 4 minutes, until lightly browned all over, then remove to a plate.
Add the brandy to the pan, scraping the bottom to deglaze. Simmer to reduce by half, then stir in the cream.
Bring back to the simmer, then add the pancetta and monkfish to the pan and simmer for 2 - 3 minutes. Add the scallops and prawns, simmer for 2 minutes more to heat through. Stir in the spaghetti, adding the pasta water (if needed), and season to taste. Sprinkle with parsley, serve immediately.

Garlic Flavoured Olive Oil

From £4.95

A light kick of garlic has been added to Filippo Berio's Extra Virgin Olive Oil to create this rich and fragrant oil. This must-have ingredient is perfect for drizzling over bruschetta, roasted vegetables, grilled meat or just about anything your heart desires.