Published Saturday, 30 March, 2013 by Tess Ward
Cook the spaghetti according to packet instruction in plenty of boiling salted water.
whilst the spaghetti is cooking, finely chop the garlic and anchovy. Get a frying pan on the hob over a medium heat. Add the olive oil, the garlic, anchovy to the pan, and cook for a minute. Grate the zest of the orange straight into the pan and fry for a further minute or two until the garlic has turned golden.
de-glaze the pan with the white wine then add the chopped tomatoes.
bring the tomato sauce to the boil then add the seafood and season with salt and pepper.
check the spaghetti is cooked then drain using a colander, reserving a little of the cooking water.
add the spaghetti back to the pan it was cooked in and pour in the seafood sauce.
gently toss the sauce in with the spaghetti and divide between two bowls.
drizzle over a little extra olive oil, scatter over the fresh parsley and serve.