INGREDIENTS

  • 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

METHOD

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.

Serves 4

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