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Roast Vegetable and Seafood Spaghetti

April 5, 2012

A quick and easy but still delicious light supper.

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I used aubergine, pumpkin, red pepper and onion but you can use anything you like.
For the seafood you can use a bag of mixed frozen seafood or a mix of fresh shellfish

Ingredients for 2
500g mixed vegetables for roasting
Olive oil
Salt and pepper
1 garlic clove, crushed
250g mixed seafood including mussels, clams and prawns
1 tin chopped tomatoes
200g spaghetti

Cut the vegetables into small bite size cubes.
Put 2 tablespoons of olive oil into a large pan over a medium heat.
Add the vegetables, garlic and plenty of salt and pepper.
Cover with the lid and cook gently.
Bring a large pan of water to the boil.
Add the spaghetti and cook as per the instructions.
4 minutes before the spaghetti is done add the seafood (if using fresh) and tomatoes to the vegetables and cook uncovered for 4 minutes.
If using frozen seafood cook as the pack says then add to vegetables.
Drain the spaghetti well and add to sauce.
Mix well and season to taste.
Serve immediately.

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