Recipe: Summery seafood spaghetti

Last updated 14:55 14/01/2014

SWISH SPAG: Spaghetti with prawns, clams and chilli.

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Pasta and seafood is such a wonderful combination. You can make this spaghetti dish with mussels instead of clams, or using only prawns.

For a tasty seafood salad, simply add a dressing of herbs and chilli, lemon juice and extra virgin olive oil to cooked and shelled clams, mussels and prawns, then serve it all with cold pasta of your choice and a crisp glass of wine.


500kg live clams (vongole)
125ml extra virgin olive oil
4 cloves garlic, finely chopped
4 eschalots, finely chopped
1/2 tsp chilli flakes
60ml dry white wine
8 large green king prawns, peeled and chopped
400g spaghetti
1/2 bunch continental parsley
sea salt and freshly ground pepper


Main ingredient Pasta
Type of dish Italian
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes 4
Special options Dairy-free

1. Clean clams by giving them a quick rinse in water. Heat the extra virgin olive oil over high heat in a large saucepan that has a tight-fitting lid, then add garlic, eschalots, chilli flakes and white wine and bring to boil. Add clams and cover.

2. Steam for 3-4 minutes, shaking saucepan until shells open, then add in prawn meat and mix through; it will cook quickly.

3. Meanwhile, cook spaghetti in plenty of boiling salted water until al dente and drain well.

4. Add spaghetti and chopped parsley to saucepan and toss through. Season with sea salt and freshly ground pepper, and serve.

- Good Food

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