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Seafood spaghetti


  • 2 large prawns
  • 8 halved shelled mussels
  • 1/2 kilo mixed seafood
  • Olive oil
  • 2 tsp crushed garlic
  • Bunch of fresh basil, chopped
  • Pinch of dried mint.
  • 250ml fish stock
  • 2 cups of white wine
  • Chopped parsley
  • 1 cup chopped tomatoes
  • Salt and pepper
  • Juice of 1 lemon
  • 500g spaghetti



In a pan put garlic, basil, seafood, olive oil, salt and pepper and sauté. Add stock and white wine and reduce. Remove prawns and half shelled mussels and set aside, add lemon juice and tomatoes in pan. In the meantime cook the pasta, drain and add to sauce, decorate with large prawns, mussels and some parsley.

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