Rated 5 out of 5 based on 1 votes
- 350 g spaghetti
- 1/3 cup extra virgin olive oil
- 1 clove garlic
- 1 x spring onion, thinly sliced
- 1 x fresh or dried chilli, chopped
- 500 g clams, soaked in water for 1-2hrs
- 500 g black mussels, cleaned
- 1/2 cup dry white wine
- 400 g green king prawns,
- 350 g cuttlefish
- 200 g squid
- 300 g tomato passata
- 2 Tbls chopped flat leaf parsley
Cook spaghetti in a saucepan of salted boiling water according to packet directions. Drain.
Heat 2 tbsp of oil in a frying pan on medium. Cook garlic, onion and chilli for 4-5 mins, until soft. Add clams and mussels, cover and cook on high heat for 2 mins. Add wine and cook for 3 mins, until shells open. Remove seafood with a slotted spoon. Discard half of shells.
Add prawns, cuttlefish and squid to pan and cook for 1 min, until just cooked. Add passata, clams and mussels with juices. Bring to a simmer.
Add pasta and cook for 2 mins to combine. Add parsley and remaining oil and serve.
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