Spaghetti with seafood recipe
 A fantastic seafood pasta dish for two. Ready in a flash, and possibly the next best thing to being by the beach in Italy. 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips3 tbsp olive oil150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned1 medium squid, sliced1 garlic clove, thinly sliced2 tbsp chopped flatleaf parsleypinch dried chilli, or a whole dried chilli broken into pieces10 datterini tomatoes (small plum tomatoes), cut into quarterssalt and freshly ground black pepper 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips 3 tbsp olive oil 150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned 1 medium squid, sliced 1 garlic clove, thinly sliced 2 tbsp chopped flatleaf parsley pinch dried chilli, or a whole dried chilli broken into pieces 10 datterini tomatoes (small plum tomatoes), cut into quarters salt and freshly ground black pepper Method In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap).Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat.When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve.