Method

• 1.
  Combine saffron and 2 tbs boiling water in a bowl, set aside for 5 minutes to infuse.
• 2.
  Heat 1/4 cup (60ml) oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until softened. Increase heat to high, add saffron mixture, garlic and tomato paste, and cook, stirring, for 2 minutes or until starting to boil.
• 3.
  Stir in the wine and bring to the boil. Reduce heat to low and add tomatoes. Cook, stirring, for 10 minutes or until tomatoes have softened and sauce has thickened.
• 4.
  Place a large, deep saucepan over high heat. Add mussels and 2 tbs water, and cover and cook, checking every 1 minute and removing opened mussels as they cook, for 2-3 minutes until all the mussels have opened.
• 5.
  Transfer 2 tbs mussel liquid to the tomato sauce and stir to combine. Set mussels aside and keep warm.
• 6.
  Heat remaining 1 tbs oil in a frypan over high heat. In batches, cook prawns, turning halfway, for 4 minutes or until cooked through. Transfer to a bowl with the lemon juice and toss to combine. Keep warm.
• 7.
  Combine the lemon zest and parsley in a bowl. Set aside until ready to serve. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain well, reserving 1/4 cup (60ml) cooking liquid.

• 8.
  Add spaghetti and reserved cooking liquid to tomato sauce, stirring to combine. Transfer to a platter and top with cooked mussels and prawns. Sprinkle with parsley mixture and serve with lemon wedges.