Chilli and Garlic Whelk Spaghetti

Whelk Spaghetti
  • 4 servings
  • 10 minutes to prepare
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Ingredients

  • 300g dried spaghetti
  • 2 tins Sea Sisters Norfolk Whelks with Chilli and Garlic
  • 2 shallots, finely sliced
  • 2 garlic cloves, sliced
  • 1 mild red chilli, sliced
  • 25ml white wine
  • 100g samphire
  • 1 lemon, juice only
  • Parmesan shavings

Instructions

Method:

  1. Cook the spaghetti as per the pack instructions. Reserve a ladle of pasta water, drain the spaghetti and set to one side.
  2. Open the whelk tins and pour a generous drizzle of the oil from the tins into a non-stick sauté pan. And the shallots and cook for 3 minutes.
  3. Add the garlic and chilli and cook for a further 2 minutes.
  4. Add the wine and cook for 1 minute to reduce.
  5. Add the whelks including the remaining oil from the tins and samphire, cook for 2 minutes.
  6. Add the reserved pasta water, cooked spaghetti and lemon juice, tossing to warm and coat the pasta.
  7. Season to taste and garnish with parmesan shavings.

Chef’s Tip

Swap the whelks in this recipe for cooked prawns if preferred, and any type of pasta works well.

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