After baking, the tray will collect an incredibly delicious seafood broth which is tossed with the cooked spaghetti. You can call this seafood spaghetti a lazy, noob cook or short-cut way of cooking aglio olio or vongole.
You can use your favourite seafood such as mussels and squid, and personally I will always add clams because they add a lot of umami depth to the seafood broth. I cooked the pasta as the seafood casserole is cooking in the oven, so this delicious pasta meal can be whipped up in 30 minutes.
Using the oven to bake the seafood is an effortless and splatter-free way of cooking. The seafood juices collected in the baking dish adds a touch of umami deliciousness to this light-tasting seafood pasta.
Prep Time:10 mins
Cook Time:15 mins
250 grams clams (such as lala, asari, manila)
6 large prawns shells (leaving tail end) & veins removed
6 large scallops
1/2 tbsp garlic powder optional
40 grams butter cubed
5 cloves garlic sliced thinly
120 grams spaghetti
chilli flakes to taste
1 tsp dried chopped parsley
1-2 tbsp extra virgin olive oil
salt & freshly cracked black pepper to taste
Scrub the clams thoroughly with a hard bristles brush. Soak the clams in salted water for at least an hour for the clams to purge out sand and impurities. Drain the water, rinse the clams and set aside.
Arrange washed clams, prawns and scallops to occupy one layer of a wide oven-safe baking dish. Season with salt, black pepper and garlic powder. Scatter butter and sliced garlic over the seafood.
Bake in pre-heated oven of 200°C (392°F) for 15 minutes. Discard any clams that remain closed after cooking.
While baking, cook spaghetti in a pot of salted boiling water. Drain cooked pasta and reserve a cup of pasta water.
Add cooked spaghetti to the seafood casserole. Mix well and season to taste with salt, pepper, parsley and chilli. If the pasta is too dry, add some pasta water to help bind the ingredients together. Drizzle some extra virgin olive oil as a finishing touch before serving.