Cook the pasta in a large pan with salted water al dente.
Meanwhile mix for the green herb sauce the garlic and capers in a food-processor and blend until smooth. Add the chili and herb leaves (save a few basil leaves for later) and blend again into a green paste. Then add the lemon juice and red wine vinegar and stir in the olive oil. Check the seasoning and add more lemon juice or olive oil if necessary. Set aside.
Heat a tablespoon of olive oil in a frying pan, add the shallot and fry for 2 minutes. Then add the seafood and white wine. Let it boil on medium-high heat until the fluid has evaporated.
Add the green herb sauce, stir for a minute and add a little pasta water. Then add in the pasta. Mix it all together and divide the seafood spaghetti over 4 plates. Serve with fresh basil.
- 400 g spaghetti
- 1 garlic clove
- 2 tbsp capers, rinsed
- 1 fresh green chili, deseeded, finely chopped
- bunch of fresh basil springs, leaves taken off
- bunch of parsley springs, leaves taken off
- juice of 1 lemon
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 shallot, chopped
- 500 g of frozen seafood, defrosted
- 50 ml white wine