SPAGHETTI WITH MUSSELS, PRAWNS & CHILLI

SERVES 4

Add depth of flavour and a touch of Spain with some good-quality chopped smoked bacon thrown in with the garlic and chillies.

1 kg (2 lb 4 oz) large black mussels

3 tablespoons dry white wine

3 tablespoons extra virgin olive oil

8 raw king prawns (shrimp), peeled and deveined

3 garlic cloves, minced

2 small dried red chillies, crumbled

1 handful flat-leaf (Italian) parsley, roughly chopped, plus extra

sea salt and freshly ground black pepper

400 g (14 oz) good-quality dried spaghetti

Wash the mussels in cold water, debearding if necessary and discard any that are broken or don’t close when tapped on the work surface.

Place the wine in a saucepan over medium–high heat and add the mussels. Cover and steam the mussels in the wine for 4–5 minutes until they open then remove the opened mussels from the pan. Discard any mussels that haven’t opened. Strain and reserve the mussel juice.

Add half of the oil to the pan. When hot, add the prawns and sear quickly on all sides to colour. Remove the prawns from the pan and set aside. Add the garlic and chilli and cook for 2 minutes or until opaque, then add the mussels, strained liquid, parsley and the remaining oil. Return the prawns to the pan and check seasoning. The liquid from the mussels may be salty enough; if not, add a little salt and some pepper.

Meanwhile cook the spaghetti in a saucepan of boiling salted water for 8 minutes or until al dente. Drain and mix through the mussel and prawn sauce. Spoon the sauce and pasta into four pasta bowls and serve immediately, sprinkled with extra chopped parsley.

NOTE: You could also serve this sauce with penne or soft polenta.