Spanish Baby Eel Surimi Pasta

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Tinned baby eel surimi		1
Olive oil		2 tbsp
Onion		1/4
Pancetta or bacon		50g
Dried chilli		1
Cherry tomatoes		8-10
Garlic		1 clove
Cooked prawns		16-20
Spaghetti		240g

Method

Prep

5min

Cook

11min

This is the tinned surimi. I thought it was tinned baby eel, but it turned out to be surimi shaped like it.

Start cooking the pasta. Add 10-15g salt per 1 litre water.

Put the olive oil, smashed garlic and chopped pancetta in a frying pan on medium heat.

When the garlic browns, add the chopped onions. Remove the garlic when the onions have browned.

Deseed the dried chilli and crumble into flakes. Add to the pan together with the surimi and tomatoes.

Add two ladles of pasta water.

If the sauce reduces too much, add more pasta water. Just before the pasta is cooked, add the prawns.

Add the cooked drained pasta and mix well with the sauce for 1 minute before serving.

Tips & Note

●Mixing the sauce with the pasta at Step 8 makes the sauce white - it's nicely emulsified and ready to eat, this is an important step

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