Method

1. The shrimp is shelled, deveined and the other seafood is cleaned and cut as required.
2. Fill the stock pot with 6 liters of water and bring to a boil.
3. Add olive oil, salt and gently add the spaghetti.
4. Do not break the spaghetti to fit in the pot. As it softens, it will slide in by itself. Boil until “Al Dente” (if a strand of spaghetti is cut through the centre, there should be a tiny white and uncooked dot in the centre).
5. Place half the olive oil in a sauce pan and sauté the seafood, sprinkling a little salt. Once partially cooked remove from pan and set aside.
6. In the same pan, add the remaining oil, add onion, garlic and sweat on low heat.
7. Add the chili flakes and heat for a minute, then add the tomato puree and bring to a boil.
8. Add the herbs and allow to simmer for 15 minutes. Lastly, add the partially cooked seafood and cook for a minute.
9. Add spaghetti into the sauce and toss together until well coated. Adjust seasoning as required and serve garnished with basil.