- 2 squid tubes, sliced into rings
- 12 mussels in shell
- 12 giant prawns
- 8 scallops
- 1 onion,chopped finely
- 2 cloves garlic - minced
- 1 chilli, chopped finely
- 1 box mini tomatoes
- 1 cup white wine
- 320g spaghetti, cooked
- a drizzle olive oil
- a handful parmesan
- a handful parsley
- Cook the squid rings, scallops and prawns separately in a non stick frying pan over medium high heat with drizzles of olive oil. Season. Set aside.
- In a large, heavy based saucepan, fry off the onion, chilli, garlic and tomatoes in olive oil until soft and golden. Add the white wine. Simmer for 2-3 minutes.
- Add all the seafood to the pan.
- Add the spaghetti and toss to heat through.
- Top with olive oil, salt & pepper, parmesan and fresh parsley to serve.
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