Ingredients

Serve 2

• 5.3 oz (150 g: 2 packs) dried shirataki noodles
• 3.5 oz (100 g) fresh or frozen seafood (such as prawns, calamari, clams, mussels, and etc.)
• 14 oz (400g) canned diced tomatoes
• 1 dried hot pepper, finely round-sliced
• 2 cloves garlic, finely chopped
• 3 Tbsp olive oil
• 1 Tbsp anchovy paste
• Dash of salt & pepper

1. Cook noodles in plenty of hot water for 5 minutes and drain and rinse well under cold water.
2. Cook garlic and hot pepper in olive oil in a medium saucepan until golden brown.
3. Add thawed seafood mix and anchovy paste and cook for 5 minutes. Then add whole tomatoes and cook until sauce is thick.
4. Toss in noodles and season with salt and pepper to taste.