Our new season of Kenwood Masterclasses is in full swing, and the NCSG team have been going from cookery school to cookery school up and down the country to ensure every class goes swimmingly (and pick up a few tips for ourselves on the way). Each of these free classes has been specially developed by the school chefs to showcase the perks and quirks of the Kenwood Chef, so that new owners can get a head start in making the most of their machines.
One of our recent stop-offs was the Cookery School at Grand York – a relatively new entry into the cookery-school arena, but already earning a reputation for the quality of its courses and curriculum. Here, the Grand York team led the class of Kenwood newbies through a succession of recipes (including an unbelievable parsnip cake – more on that another day), including this superlative seafood spaghetti.
Simple, quick to make and entirely delicious, it’s a genuine meal-in-15-minutes (yes, including prep) so perfect for spoiling yourself on a weeknight. And although it’s designed to be made with fresh spaghetti (courtesy of the Kenwood Chef’s pasta attachment), you can easily use dried – just cook it for the time on the packet.
150g fresh spaghetti
2 tbsp olive oil, extra for drizzling
½ red chilli, deseeded and finely sliced
2 garlic cloves, finely sliced
150g fresh clams
150g fresh mussels, cleaned
50g fresh brown shrimp, shells off
50ml dry white wine
2 tbsp finely chopped fresh flat-leaf parsley
Freshly grated parmesan to serve
Heat the olive oil in a deep frying pan over a medium heat. Add the chilli and garlic and cook for 3–4 minutes until the garlic has softened but not coloured.
Add the wine and cook for 2 minutes, then add the mussels and cook for another minute. Add the clams and cook for 3 minutes or until just opened.
Remove from the heat , pick out and discard any shellfish that haven’t opened, add the brown shrimp and keep warm.
Bring a large pan of salted water to the boil and cook the spaghetti for 1–2 minutes until just cooked. Drain and add to the other pan turning gently to combine with the shellfish.
Stir in the chopped parsley and season to taste. Divide between two bowls, grate over fresh parmesan and drizzle a little olive oil over the top.