Spaghetti with crayfish tails, cockles and tomatoes

To be honest, this is hardly cooking, but it makes a lovely quick evening meal.

The ingredients;

fresh spaghetti (or dried, but it will take longer to cook)
A few seeded and chopped ripe tomatoes
a chopped clove of garlic
a pinch of chilli flakes
a couple of anchovy fillets
a handful of fresh basil leaves
olive oil
a glass of white wine (I used the wine I intended to drink)
a pack of cooked cockles
a pack of cooked crayfish tails (you could use prawns)

I added the garlic and anchovies to three tablespoons of olive oil and warmed it up, stirring the anchovies with a wooden spoon to break them up. To this I added the chilli flakes and the tomatoes and cooked this for a couple of minutes while the spaghetti was cooking. I tasted this and added a very small pinch of salt, because the anchovies provided a certain saltiness.

I added in the white wine, basil and seafood and cooked this for another minute, before adding the drained al dente spaghetti, stirring and serving with a few turns of the black pepper mill.

That was it. No parmesan required.


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