Follow Us on FacebookSeafood Spaghetti with a Cider Sauce
Ingredients:
- 454g Regal Seafood Cocktail, defrosted
- 200g Regal Roe less Scallops, defrosted and halved
- 150ml (5fl oz) Dry Cider
- 145g (5oz) Button Mushrooms, halved
- 145g (5oz) Apple Sauce
- 100g Reduced fat Soft Cheese with Chives
- 100g Reduced fat Creme Fraiche
- Salt and Pepper
Method:
1) Put the cider in a pan and bring to the boil, reduce the heat and simmer for 5 minutes.
2) Add the mushrooms and apple sauce, simmer for 5 minutes.
3) Add the soft cheese and shellfish, cover and cook for 5 minutes.
4) Remove from the heat and stir in the creme fraiche and season.
5) Serve with freshly cooked spaghetti.
Serves: 4
Provided By: Sea Fish Authority
