Step 1:

  • Cook the spaghetti according to packet instruction in plenty of boiling salted water.
  • Step 2:

  • Step 3:

  • 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.
  • Step 4:

  • de-glaze the pan with the white wine then add the chopped tomatoes.
  • Step 5:

  • bring the tomato sauce to the boil then add the seafood and season with salt and pepper.
  • Step 6:

  • Step 7:

  • check the spaghetti is cooked then drain using a colander, reserving a little of the cooking water.
  • Step 8:

  • add the spaghetti back to the pan it was cooked in and pour in the seafood sauce.
  • Step 9:

  • gently toss the sauce in with the spaghetti and divide between two bowls.
  • Step 10:

  • Step 11:

  • drizzle over a little extra olive oil, scatter over the fresh parsley and serve.
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