– Spaghetti or spaghettini
– Chilli flakes
– Wedge of lemon
– 1 garlic
– Baby spinach
- Using a frying pan that is deep enough, add some water, a teaspoon of sea salt and the spaghettini. Bring to a boil on medium heat. The water level should be just below the spaghettini.
- While that is happening, cut and clean the squid and prawns. Cut the squid into bite sized portions. Chop up a few garlic cloves and slice each in half.
- After 3 minutes of boiling, pour out the spaghettini into a large bowl and leave about 10% of the water in there.
- Using the same pan, fry the garlic with 2 tablespoons of olive oil for 2 minutes (still on medium heat) and then add the squid and prawns. These cook really fast, so after 2 minutes pour the pasta and pasta water back in and stir well.
- Stir in the baby spinach.
- Season with black pepper and salt (if needed).
- Once everything is cooked (another 2-3 minutes) garnish with some pepper flakes (not too much or it will overpower the dish) and lemon wedge.
Just to recap why minimalist cooking is important to me:
– Moving forward, regular home cooking will be the norm. We want to spend less time cooking and cleaning, more time with family (in some cases of course the family bonding happens over cooking together, that’s an exception, I understand)
– Overcooking or over-processing ingredients will lower its nutritional value. Minimalist cooking relies on high quality natural ingredients and plain and good ‘ol seasoning (salt+pepper etc. etc.)
– Maximize efficiency, target to obtain 80% of the taste while only taking 20% of the time of a traditional recipe. These guidelines help us to refine our technique without spending additional time
– Helps to filter out any recipes that take too long and this discipline also informs the key ingredients to stock up on.