Everyone loves spaghetti, and with Nathan Outlaw’s fun twist there is even one more reason that your kids will too!
Over a medium heat, add the tomato juice and fish stock to a pan. Bring to a simmer and cook until reduced by half.
Into a frying pan, heat the oil gently and add the garlic, fry until it begins to colour.
Ask your helper to peel the prawns and add with the scallops and cod to the pan. Fry gently for 3-4 minutes.
Pour into the fish stock and tomato reduction. Add the parsley, spinach, cherry tomatoes and basil. Simmer for 2 minutes then remove from the heat.
Add spaghetti into a pan of salted boiling water and cook for 7-9 minutes, stir occasionally until cooked. Drain immediately.
Reheat the sauce and add the spaghetti to the pan. Toss to mix with all the ingredients, season with salt and serve immediately.
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