Seafood Spaghetti Napoletana
Serves: 2
  • 400g fresh mussels
  • 3 tbsp olive oil (plus extra for drizzling)
  • 25g flat leaf parsley
  • 2 garlic cloves, finely diced
  • ½ glass white wine
  • ½ red chilli, finely diced
  • 4 vine tomatoes, chopped
  • dash of passata
  • 150g king prawns, tails on
  • 150g spaghetti
  1. Remove the beards from the mussels (the stringy bits that hang from the shell) by pulling them out.
  2. Place mussels in a bowl of cold water and rinse well. Drain and refill with fresh cold water; repeat this 3-4 times until water is clear. Discard any open mussels.
  3. Heat 1 tablespoon of the olive oil in a large pan. Add half the garlic and half the chopped parsley and fry for 1 - 2 minutes.
  4. Pour in the white wine and add the mussels. Turn to a high heat and cover the saucepan. Continue heating for about 3 - 4 minutes until the mussels have opened. Discard any closed mussels.
  5. Remove the saucepan from the heat but leave the lid on. When the mussels begin to cool down, remove half of the mussels from their shell and leave the other half still in their shell. Discard the empty shells. Leave all the mussels in the pan, shelled and unshelled, in their sauce, with the lid on to keep warm.
  6. Place the spaghetti in a large pan of salted water and cook according to pack instructions.
  7. While the spaghetti is cooking, take another large pan and heat 2 generous tablespoons of olive oil. Add the remaining parsley, the remaining garlic, the chilli, and fry for 3 - 4 minutes.
  8. Add the fresh tomatoes and a little dash of passata. Heat for 2 - 3 minutes. Add the king prawns, cover the saucepan and heat through for another 3 - 4 minutes.
  9. When cooked, drain the spaghetti. Pour all the mussels and their sauce over the spaghetti, reserving a few mussels in their shell to place on top of the spaghetti later. Now pour all the king prawns and their tomato sauce over the spaghetti as well.
  10. Mix the sauces and spaghetti together and serve, placing a few of the reserved mussels on top of the dish. Buon appetito!
I like to leave in the chilli seeds for an extra kick!
Recipe by The Foodie's Way at