500g pipis & mussels, cleaned
1 cup white wine or water
500g squid tubes cut into rings
500g green prawns
1/3 cup olive oil
3 garlic cloves
1 tspn chilli flakes
3 tomatoes, finely chopped
1 tspn black pepper, freshly ground
250g cooked spaghetti
1/2 cup parsley, chopped finely
Heat up water or wine in a saucepan until very hot, add pipis & mussels & cook till the shells open (discard any that don’t open). Strain in a colander, keep the liquid stock, setting aside to use later in the dish.
Add the olive oil to a wok, heat up & add the garlic & chilli flakes. When garlic turns white (don’t let burn), throw in the prawns & calamari rings, tossing to combine the flavours. Remove from pan.
Add the tomatoes to wok, add pepper, spaghetti, parsley & toss altogether to thoroughly combine. Add the mussel/pipi stock, tip the seafood back in & serve.” ”>