| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 15g | 3g | 35g |
| sugars | fibre | protein | salt |
| 2g | 3g | 24g | 0.86g |
There is a certain magic in the kitchen when I start preparing my Finger Lime Seafood Pasta. It’s a delightful medley of aromatic garlic, tangy finger limes, and fresh seafood, largely inspired by my Boston roots and fondness for the invigorating flavours of oceanic bounty.
Drawing Inspiration from Home
Originating from Boston, a place long-cherished for its sublime seafood, I’ve always adored incorporating our local oceanic offerings into my recipes. Combined with a pinch of my Irish heritage, the Finger Lime Seafood Pasta takes you on a culinary journey encompassing both sides of the Atlantic. It’s a taste of Ireland’s heartening comfort food meeting the sophisticated flavors of New England’s coastal cuisine.
A Treat for Taste Buds and Health
What sets this particular dish apart, apart from the nostalgia and comfort it brings, is its surprising health benefits. Research shows that healthy eating can include enjoying preparations such as this. Seafood is a well-known source of lean protein, Omega-3 fatty acids, and vital minerals like zinc and iodine. The inclusion of spicy chili flakes and garlic not only elevate the flavors but also lend their own health benefits, notably for heart health and immunity. As for the star ingredient, finger limes, they’re not just tangy flavor rockets but also packed with Vitamin C and antioxidants.
Aided by the refreshing acidity of white wine and the citrusy burst from our finger limes, every twirled bite of this pasta dish offers an unbeatable zest, which balances the savoury notes of seafood perfectly. If you’re a fan of Spaghetti Al Limone, consider this a delightful, seafood variation of that classic.
A Dish to Enjoy and Share
As much as this dish is about its ingredients, it’s also about the people I share it with. Family, for me, is at the center of my culinary endeavours. When Laura, my lovely fiancée, and I serve this to our little boy or when we reverently follow time-worn family recipes, we add dashes of love and a sense of belonging into our cooking pots.
I strongly recommend serving this pasta alongside a light, green salad or a crusty garlic bread roll. The Finger Lime Seafood Pasta doesn’t just satisfy hunger; it creates memories around the dining table, and that, dear friend, is a recipe for happiness.
What You’ll Need
- 12 ounces of spaghetti
- 16 ounces of mixed seafood (mussels, prawns, calamari)
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of chili flakes
- 1 cup of white wine
- 6 finger limes
- Salt and pepper to taste
- Parsley for garnish
- Grated Parmesan cheese for serving
Method
Step One
Start by cooking 12 ounces of spaghetti according to package instructions. Add a pinch of salt to the boiling water for flavor. Once cooked, drain and set aside.
Step Two
Meanwhile, heat 3 tablespoons of olive oil over medium heat in a large skillet. Add 4 cloves of minced garlic and cook until fragrant, but be careful not to burn.
Step Three
Add 16 ounces of mixed seafood (mussels, prawns, calamari) to the skillet. Cook until all the seafood is pink and cooked through. It’s important not to overcook the seafood, as it can become tough.
Step Four
Differentiate the flavour by adding in 1/2 teaspoon of chili flakes for a bit of heat. Then, pour 1 cup of white wine into the skillet, stirring to combine everything. Allow the alcohol to cook off for a few minutes.
Step Five
Slice 6 finger limes in half and squeeze the juice into the skillet. Continue to stir, making sure all the seafood is coated and soaking up all the flavors. Don’t forget to season with salt and pepper to taste.
Step Six
Add the cooked and drained spaghetti to the skillet. Toss well to ensure the pasta is fully coated in the sauce and mixed with the seafood.
Step Seven
Serve up your pasta with a garnish of fresh parsley and sprinkle of grated Parmesan cheese. Enjoy your exotic Finger Lime Seafood Pasta while it’s still hot.
