Yellow spaghetti with salicornes, shrimps and surimi

Ingredients for 3 servings:

• 300g spaghetti
• 200 g Arctic prawn(s) with shell
• 200 g surimi
• 150 g salicorns (samphire)
• 1 lemon(s), untreated
• 300 ml dry white wine
• 5 tbsp sherry or port wine
• 2 packs of Italian herbs, frozen or fresh
• 5 garlic cloves
• 150 g cherry tomatoes or cocktail tomatoes
• Saffron
• olive oil
• Salt
• Fondor or broth, instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with delicious caramelized cherry tomatoes and herbs

Cook spaghetti as usual, adding saffron to make it yellow. Shell the prawns. Drizzle the prawns with lemon. Heat olive oil in a pan and fry quartered garlic cloves with a pinch of salt. Add the prawn shells and fry until hot. Deglaze with a little sherry or port wine and reduce. Then deglaze with (enough) white wine. Add a little Fondor or stock powder, as well as a dash of lemon juice, and let it simmer for a while to create a nice broth. Strain the broth through a sieve and set aside. Fry the salicorns (remove any unsightly spots and woody ends beforehand) in olive oil in a pan until crisp but still nice and green. Remove and set aside. Now fry the herbs (fresh or frozen) in the pan along with the garlic cloves from the fish broth. Add the finely chopped surimi. Deglaze everything with the previously prepared fish stock. Add the shrimp. Turn off the heat. Season with pepper and lemon juice. Mix everything with the spaghetti, including the salicornes. If desired, season with grated lemon zest. Heat olive oil in a pan until very hot, then quickly fry the halved sherry/cocktail/cherry tomatoes with a little salt. Then sprinkle with sugar and continue frying over high heat until they caramelize slightly (depending on your taste; I like them to brown a little). Pour over the spaghetti, and you’re done.