Preparation time: 40 minutes + 2 hours soaking time
Total cooking time: 50 minutes
Serves 4-6
12 mussels, scrubbed, beards removed
¼ cup white wine, extra
¼ cup fish stock
1 clove garlic, extra, crushed
30g butter
125g calamari rings
125g boneless white fish fillets, cubed
200g raw medium prawns, shelled, deveined
1/2 cup fresh parsley, chopped
200g can clams, drained
375g spaghetti
TOMATO SAUCE
2 tablespoons olive oil
1 onion, finely chopped
1 carrot peeled and finely chopped
1 red chilli, seeded and chopped
2 cloves garlic, crushed
425g can tomatoes, crushed
½ cup white wine
1 teaspoon sugar
pinch of cayenne pepper
Soak cleaned mussels for 2 hours in cold water. Discard open or damaged mussels.
To make Tomato Sauce: Heat oil in a medium pan. Add onion and carrot; stir over medium heat 10 minutes or until lightly browned. Add chilli, garlic, tomato, white wine, sugar and cayenne pepper. Simmer, uncovered, 30 minutes, stirring occasionally.
Meanwhile, heat extra wine, stock and garlic in large pan. Add mussels, cover; shake over high heat for 3-5 minutes. After 3 minutes start removing opened mussels; set aside. After 5 minutes discard any unopened mussels. Reserve wine mixture.
Melt butter in a frying pan. Add calamari rings, fish and prawns. Stir-fry for 2 minutes; set aside and keep warm.
Add wine mixture, parsley, cooked seafood and clams to tomato sauce. Reheat gently.
Cook pasta in a large pan of boiling water until tender. Drain. Combine sauce and pasta and serve.
Note:Tomato sauce may be made ahead. Complete dish just pror to serving.
