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Spaghetti with prawns, mussels and spicy olive oil
Ingredients
* 500 g (18 oz) spaghetti
* 1 kg (35 oz) mussels
* 200 g (7 oz) peeled prawns (fresh or frozen)
* 100 ml (3 US fl oz) dry white wine
* ½ teaspoonful of cayenne pepper
* 4 cloves of garlic
* 200 g (7 oz) fried tomato puree
* 100 ml (3 US fl oz) Borges extra-virgin olive oil
* Sprigs of parsley
* Salt and pepper
4 SERVES
30 MIN
AVERAGE
Step by Step
Clean the mussels carefully, scraping the shells with a knife and washing them under the tap. Put in a saucepan with the wine over a medium heat with the lid on. When they have opened, turn off the heat.Use the liquid in the saucepan to make a marinara sauce: peel and slice the garlic and then gently fry over a low heat in extra-virgin olive oil until it starts to turn golden.
Cover with the tomato puree and the liquid from the mussels and leave to simmer for a few minutes until the sauce has reduced. Add the cayenne pepper, peeled prawns and mussels (without their shells). The prawns won't need more than 1 minute. Put by.
Boil the spaghetti following the instructions on the packet. Strain and add directly to the marinara sauce. Sprinkle some finely chopped parsley on top.
Nutritional Tips
- Good-quality frozen prawns are an alternative to fresh prawns.- The cayenne pepper spices things up, but can be omitted if it’s not your thing.
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