FISH or seafood with pasta is a classic combination. They are perfect partners and you can vary the sauces, the pasta shapes and the fish to suit you and your guests.
Here are three great dishes that are easy winners for weekend dinners with friends or weekday dishes with the family .
Salmon Lasagne (Serves 4)
£12.64 – £3.16 pp
Preparation time: 35 minutes.
Cooking time: 30 minutes.
- 1 vegetable stock cube
- 500g fresh salmon fillets
- 3 tbsps olive oil 1 small onion, minced
- 2 to 3 leeks, chopped
- salt and black pepper to taste
- ½ lemon, juiced
- 1 tbsp balsamic vinegar
- 250g lasagne sheets
- 2 handfuls grated Cheddar
- 1 large tomato, sliced
For the Bechamel sauce
- 50g butter
- 50g plain flour
- 200ml milk
- salt and black pepper to taste
- 1 tsp lemon zest
- 1 tsp chopped fresh dill
Boil 250ml of water in a large pan and crumble in stock cube, stir and add 750ml more water.
Add salmon and simmer for around ten minutes. Drain and crumble fish, set aside to cool.
Heat oil in a frying pan and sauté onion for three minutes.
Add leeks, salt and pepper.
Pour in 125ml water and lemon juice. Reduce heat to low, cover and simmer, stirring occasionally, for about ten minutes or until liquid has evaporated.
Preheat oven to 180C/gas mark 4 and lightly grease a 23x30cm baking dish.
To make the bechamel sauce: In a medium saucepan, melt butter, add flour and mix well. Reduce heat to low and add milk gradually, stirring constantly with a whisk until sauce thickens.
Season with salt, pepper, lemon zest and dill. Once thickened, remove from heat. Set aside.
Add cooked salmon to frying pan with leek mixture, add balsamic vinegar and toss together gently. Taste and season with salt and pepper if needed.
Spread a thin layer of bechamel in the bottom of the prepared baking dish. Add a layer of lasagne sheets, followed by salmon mixture and bechamel sauce.
Repeat layers until all ingredients are used. Finish with a layer of lasagne sheets, then sprinkle with grated cheese and garnish with a few slices of tomato.
Bake in preheated oven for 25 to 30 minutes, until cheese is bubbly.
Spicy Seafood Pasta (Serves 2)
£12.80 – £6.40 pp
Preparation time: 10 minutes.
Cooking time: 25 minutes.
- 175g dried spaghetti or pasta of your choice
- 1 tbsp olive oil; 2 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 150ml white wine
- 2 x 400g cans chopped tomatoes
- 140g mussels, washed and beards removed
- 150g prawns 125g scallops chilli oil or olive oil, for drizzling
- ½ small pack parsley, roughly chopped
- 2 shell-on king prawns (optional)
Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions.
Heat the oil in a deep pan, add the garlic and chilli and fry for around two minutes over a medium heat.
Pour in the wine and simmer for three-to-five minutes until it reduces by a third. Tip in tomatoes and bring to a simmer. Season well.
Discard any broken or open mussels, then add to the tomato sauce and cover with a lid. Cook for about three minutes until the shells open.
Remove any mussels with their shells still shut using a spoon. Stir through the scallops and prawns (including the shell-on prawns if you are using) to cook through.
Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce.
Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and black pepper. If you are using shell-on prawns put them on the top for decoration.
Spaghetti Alla Puttanesca (Serves four)
£1.80 – £0.45 pp
Preparation time: 15 minutes. Cooking time: 15 minutes.
- 500g spaghetti
- 4 tbsps olive oil
- 3 cloves garlic, minced
- 400g tin chopped tomatoes
- 4 anchovy fillets, rinsed/chopped
- 2 tbsps tomato purée
- 3 tbsps capers
- 20 black or green olives, pitted and coarsely chopped
- ½ tsp dried crushed chillies
- Handful of basil leaves
You can get all the ingredients you need to try your hand at Mrs Crunch’s easy recipes by shopping at Morrisons
Cook spaghetti in a large pan of salted water for around eight-to-12 minutes, depending on the instruction on the package.
Heat the oil in a frying pan over low heat. Add garlic and sauté until golden. Add tomatoes and cook for five minutes.
Stir in the anchovies, then tomato purée. Add capers, olives and chillies. Cook for a further ten minutes, stirring occasionally.
Drain the spaghetti and stir in the sauce and a handful of basil leaves. Serve with a scattering of basil leaves on top, too.