Seafood spaghetti
Spaghetti with mussels, clams and prawns in a white wine sauce.
Active time35 min
Cooking20 min
Total45 min
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Ingredients
- 15 g garlic
- 300 g raw peeled prawns
- 800 g fresh mussels
- 300 g fresh purged clams
- 30 ml olive oil
- 400 g dried spaghetti
- 150 ml dry white wine
Preparation
Scrape and debeard the mussels. Rinse the mussels and clams. Discard any with broken shells or that remain open after a gentle tap. Peel and chop the garlic. Devein the prawns if necessary.
15 g garlic300 g raw peeled prawns800 g fresh mussels300 g fresh purged clams- knife
- colander
Put the mussels, clams, wine and garlic in a large saucepan. Cover and heat over a high heat for 5 to 7 minutes, stirring, until they open. Discard any shellfish that remain closed. Strain the cooking liquid through a fine sieve.
150 ml dry white wine- saucepan
- fine sieve
- lid
- bowl
While the shellfish are opening, cook the spaghetti according to the packet instructions in a second saucepan of boiling water, then drain.
400 g dried spaghetti- saucepan
- colander
Heat the oil in a sauté pan. Cook the prawns for 2 minutes on each side until opaque. Add 150 ml of the strained cooking liquid, the shellfish and pasta. Toss for 1 minute and serve.
30 ml olive oil- sauté pan
- spatula
Allergens
- Crustaceans
- Gluten
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration