Ingredients

The following ingredients have 4 Servings
  • 400g spaghetti
  • ¼ cup (60ml) extra virgin olive oil
  • 12 small scampi or large green prawns
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 2 tsp finely grated ginger
  • 4 truss tomatoes, chopped
  • ½ cup (125ml) white wine
  • Finely grated zest and juice of ½ lemon
  • 500g pippies or mussels
  • ¼ cup (60ml) pure (thin) cream
  • Micro herbs to serve (optional)

Instruction

  • Bring a large saucepan of salted water to the boil over high heat. Cook pasta until al dente, then drain, reserving 1/3 cup (80ml) cooking water. Set pasta aside.
  • Heat 1 tbs oil in a large, deep frypan over medium-high heat. Add the scampi and cook for 1-2 minutes each side, then remove from pan. Add remaining 2 tbs oil, reduce heat to medium and add onion. Cook for 3-4 minutes until softened. Add garlic and ginger and cook for 1 minute until fragrant, then add the tomatoes and cook for a further 2-3 minutes. Add the wine, reserved water and lemon. Add the pippies and return the prawns to the pan.
  • Cover to steam and cook for 3-4 minutes until the pippies have opened. Add pasta and cream. Toss to coat.
  • Remove from the heat and serve topped with micro herbs.