INGREDIENTS
3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, very finely chopped
400g (14oz) tin of chunky chopped tomatoes
¼ tsp chilli flakes
500g (1lb 2oz) mussels (prepared)
500g (1lb 2oz) baby squid, gutted, cleaned, and cut into rings
4 tbsp white wine
½ organic lemon, sliced
500g (1lb 2oz) spaghetti salt
12 large raw tiger prawns, peeled and deveined, tails left on
3 tbsp chopped parsley freshly ground black pepper
Method
- Heat the oil in a large saucepan and fry the onion and garlic over a low heat, stirring, for 3–4 minutes. Add the chopped tomatoes and the chilli flakes, then simmer for 1 minute.
- Tap the mussels and discard any that do not close. Put the mussels and squid in a large pan with the wine and lemon, cover, and bring to the boil. Cook on a high heat for 3–4 minutes until the mussel shells have opened. Strain the liquid through a sieve and reserve. Discard the lemon and any unopened shells. Reserve a few mussels in their shells and shuck the rest.
- Cook the spaghetti in lightly salted boiling water according to the packet instructions.
- Meanwhile, add the mussel liquid to the tomato sauce and simmer, uncovered, for 2–3 minutes, to reduce. Add the prawns and simmer for 2 minutes. Add the mussels, squid, and parsley, and season to taste with salt and freshly ground pepper.
- Drain the pasta and stir into the sauce. Garnish with the reserved mussels in their shells and serve.