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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From . Ingredients:
2 tablespoons olive oil, plus extra to toss |
1 onion, finely chopped |
3 garlic cloves, crushed |
1 cup dry white wine |
3 tablespoons tomato paste |
2 (410 g) cans crushed tomatoes |
500 g spaghetti |
500 g prawns |
300 g black mussels, washed, de-bearded |
2 tablespoons chopped flat leaf parsley |
Directions:
1. Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
2. Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
3. Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
4. Add prawns and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
5. Stir in parsley, then toss the sauce through the pasta and serve.
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