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Shellfish spaghetti

Name: Shellfish spaghetti recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 400g spaghetti; ¼ cup (60ml) extra virgin olive oil; 12 small scampi or large green prawns; 1 onion, finely chopped; 4 garlic cloves, chopped; 2 tsp finely grated ginger; 4 truss tomatoes, chopped; ½ cup (125ml) white wine; Finely grated zest and juice of 1/2 lemon; 500g pipis or mussels; 60ml cream; Micro herbs to serve (optional)

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 01, 2017

This recipe really lets the flavour of the shellfish shine, says Colin Fassnidge.

400g spaghetti
¼ cup (60ml) extra virgin olive oil
12 small scampi or large green prawns
1 onion, finely chopped
4 garlic cloves, chopped
2 tsp finely grated ginger
4 truss tomatoes, chopped
½ cup (125ml) white wine
Finely grated zest and juice of 1/2 lemon
500g pipis or mussels
1/4 cup (60ml) pure (thin) cream
Micro herbs to serve (optional)

Method

1.

Bring a large saucepan of salted water to the boil over high heat. Cook pasta until al dente, then drain, reserving 1/3 cup (80ml) cooking water. Set pasta aside.
2.

Heat 1 tbs oil in a large, deep frypan over medium-high heat. Add the scampi and cook for 1-2 minutes each side, then remove from pan. Add remaining 2 tbs oil, reduce heat to medium and add onion. Cook for 3-4 minutes, until softened. Add garlic and ginger and cook for 1 minute, or until fragrant, then add the tomatoes and cook for a further 2-3 minutes. Add the wine, reserved water and lemon. Add the pipis and return the prawns to the pan.
3.

Cover to steam and cook for 3-4 minutes, until the pipis have opened. Add pasta and cream. Toss to coat.
4.

Remove from the heat and serve topped with micro herbs.