|
|
|
|
Serves 4. Preparation 15-30minsIngredients450g of spaghetti 2 tbsp of extra virgin olive oil 225g of prepared squid, cut into rings 225g of raw tiger prawns, shelled 1 red onion, finely chopped 225g of mussels, scrubbed 150ml of dry white wine 190g jar of Sacla' Sun-Dried Tomato and Garlic Stir Through sauce a small bunch of fresh flat-leaf parsley lemon wedges, to serve MethodHeat the oil in a big frying pan with a lid, add the squid and prawns and cook over a high heat for one or two minutes, until the squid is tender and the prawns have turned that lovely rosey pink. Remove with a slotted spoon and set aside. Now add the red onions to the pan, cook for two or three minutes until softened, and then add the mussels and cook for a minute more. Mussels are nothing without wine, so pour it in and bring the whole lot to a simmer. Cover and cook for four or five minutes, or until all the mussels have opened. (Remember to chuck out the un-cooperative ones that stay closed). Bring a large pan of water to the boil, add the spaghetti and cook to your liking. Drain it and set aside. Lastly, stir the Sacla' Sun-Dried Tomato and Garlic sauce through the seafood medley and cook for one to two minutes. Remove from the heat, stir it through the cooked pasta and divide evenly between serving bowls. Sprinkle with parsley and serve with chunky lemon wedges. (Just so you know, the Italians think serving Parmesan with seafood pasta is a real no no.) |
