- half a pack of tagiatelle al nero di seppia from Cinqueterre, Italy
- chili parsley pasta spice mix from Cataña, Sicily, Italy
- a handful of frozen shrimps
- leftover home-made tomato sauce
400g tagliatelle al nero di seppia
1-2 TB olive oil
5 anchovy fillets
1 TB capers, rinsed
1 tsp chili parsley garlic pasta spice mix (try dried chopped chili)
half a cup tomato sauce
a handful frozen shrimps
shredded basil and grated Parmesan, to serve
 Cook the pasta al dente in large pan of salted boiling water.
 Heat the oil in a small pan, add the anchovy, capers and chili spice mix. Cook for 3 minutes. Add the tomato sauce, warm through and add the shrimp.
 Drain the pasta and add to the pan with the tomato seafood sauce. Mix gently to coat the pasta. Top with basil and Parmesan before serving.