John Torode's seafood pasta
John Torode is bringing us some much-needed summer sunshine, as he heads further down the Croatian coast to Dubrovnik for the next stop on his This Morning cruise.
Today he's cooking his delicious seafood pasta, live from a 600-year-old boat house on the crystal blue waters edge.
Seafood Pasta
Serves: 2
Ingredients
For the sauce: 50ml olive oil 1 small onion, sliced3 medium ripe tomatoes, chopped into small pieces50g black olives in brine, chopped 4 prawns, peeled and shelled (keep the heads), deveined300g spaghetti, cooked to packet instructions2 scallops, halved into discs Juice of 1 lemon Salt and pepper
For the crumb: Hunk of baguette or sourdough, torn into bits 50g pecorinoSmall bunch parsley, roughly chopped Lemon zest
Method
1. Set a saucepan over a low-medium heat with olive oil. Add the onion to the pan and season with salt and pepper. Cook gently until the onions are soft.
2. Add the chopped tomatoes and stir. Add the olives with their brine and cover the pot with a lid. Stir every minute or so until the tomatoes have cooked down.
3. Add the prawn heads into the sauce and cook for 5 minutes. Remove the prawn heads, squeeze well to extract all the flavour and discard. Add the cleaned prawns and cook for 3 minutes until the colour changes.
4. Add the cooked spaghetti and stir for 2 minutes. Drop in the scallops and stir well, then remove the pot from the heat and cover with the lid - the scallops will cook in the residual heat.
5. To make the topping, toast the bits of bread well in a pan. Remove from the heat and season well with salt and pepper. Add all the parsley and stir well and top with some lemon zest.
6. Before serving the pasta, add a good squeeze of lemon juice. Transfer to a bowl and top with the breadcrumbs.