- 4 pieces Mussels
- 4 pieces Pippis
- 4 pieces Prawns
- 4 pieces diced Fish
- 10g Red-bullet chilli, finely sliced
- 10g Garlic, puréed in Olive Oil
- 50ml Cobram Light Flavour Olive Oil
- 10g chopped Parsley
- 150g Spaghetti, blanched & oiled
Heat a large heavy based fry pan until it is almost smoking.
Drain all water/liquid from the seafood.
Add the Extra virgin Olive Oil to the pan & pull the pan away from the stove.
Add all the seafood & toss. Return the pan to the stove & cook for 2-3 minutes.
Reheat the blanched pasta in a pasta cooker or a pot of boiling water.
Toss the drained hot pasta with the seafood.
Add the parsley, salt (to taste), then the garlic, chilli & finish with a drizzle of Extra Virgin Olive Oil.