The exotic spices in my Zanzibar Curry blend provide another dimension of flavour to
this delicious dish of baked seafood and pasta with a creamy white sauce topped
with parmesan cheese.
200g macaroni or pasta shells
2 tbsp olive oil, divided
500g mixed seafood
2 leeks, white part only, finely sliced
1-2 tbsp Spice Fusion Zanzibar Curry blend
2 garlic cloves, crushed
35g plain flour
2½ cups milk
1 heaped tsp Spice Fusion Zanzibar Curry blend
¼ cup grated parmesan cheese
Finely chopped fresh parsley
Preheat oven to 180C
Cook pasta according to packet directions. Drain and pour into a baking dish.
Heat 1 tbsp oil in a frying pan over very high heat. Add seafood and sear for 1-2 minutes,
tossing once or twice (it should still be raw); add to baking dish.
Heat remaining tbsp oil in pan and cook leeks, garlic and Zanzibar Curry for 3 minutes, stirring,
then transfer to baking dish.
Mix the pasta, seafood and leeks together in the baking dish.
To make the white sauce, melt butter in a saucepan. Add flour and stir for one minute.
Gradually whisk in the milk. As the sauce boils, whisk constantly to keep smooth; cook for
3 minutes until thickened. Season with salt and pepper and stir in the Zanzibar Spice.
Pour over seafood mixture in the baking dish. Top with parmesan cheese.
Bake for 20 – 25 minutes, or until the top is golden. Rest for 5 minutes, then sprinkle with
chopped parsley before serving.