Ingredients
Check off ingredients as you go
- 500 g (1.1 lb) spaghetti (or other long pasta)
- 1 glass (200 ml / ¾ cup + 1 Tbsp) dry white wine
- 2 cloves garlic (minced)
- 1/2 tsp chili flakes (optional)
- g imitation shrimp, halved lengthwise (fish-based substitutes for me)
- g imitation scallops (fish-based substitutes)
- 2 slices smoked salmon (cut into strips, optional)
- Olive oil
- 1 tomato or 1 Tbsp tomato paste
- Olive oil
- 1/4 bunch flat-leaf parsley
- 1 squeeze lemon juice
- Salt, pepper
- In a large skillet, sauté the garlic in 2 Tbsp olive oil over medium heat for 3-4 minutes, then add the shrimp and scallops, the tomato paste and the chili flakes if using. Season with salt and pepper and sear for about 5 minutes before deglazing with the glass of white wine.
- Meanwhile, cook the spaghetti (set aside 1 ladleful of the cooking water for the sauce). Once cooked, drain.
- Add the spaghetti to the skillet along with the ladleful of cooking water and a generous drizzle of olive oil, and toss well so the sauce coats the pasta thoroughly.
Divide among plates, spreading the shrimp and scallops evenly, add the strips of smoked salmon, garnish with chopped parsley and serve with a squeeze of lemon juice.
Tips and variations
- You can swap the parsley for basil or dill. This pasta is made at the last minute.
- This pasta is quite rich, so cheese is traditionally not added.