1 package (250g) Casalare Brown Rice Spaghetti
3 Tbsp Spiral Olive Oil, (divided)
1 calamari tube, sliced 1cm thick
12 mussels, washed, cleaned & bear removed
12 (200-300g) uncooked peeled prawns, deveined
2Tbsp Riverina Grove Crushed Chili, Ginger & Garlic (divided)
1 onion, finely chopped
1/2 cup dry white wine
1 jar (500g) Riverina Grove Tomato, Garlic & Chili Pasta Sauce
2 tbsp flat parsley, finely chopped
pinch of salt and pepper
Cook pasta according to packet directions. Reserve 1/2C of pasta water, then drain the pasta.
Heat up 1Tbsp of olive oil and 1Tbsp of the crushed chilli, ginger & garlic in a pan or skillet. Add the mussels and stir to coat. Pour in the wine and simmer covered for a few minutes until the mussels open. Take the mussels out and place into a bowl and reserve the liquid into another bowl. Remove half of the mussels from their shells and keep the other half intact for presentation.
Heat 1tbsp oil in a large skillet over a high heat. Add in the prawns first and cook for 30 seconds. Add in the calamari and cook for one minute. Transfer everything into the mussel bowl immediately.
Reduce the heat to medium high. Heat the remaining 1Tbsp oil, then add the remaining garlic and onion. Cook for a few minutes until onion is translucent. Add in the reserved liquid from the mussels, scraping the bottom of the skillet and add in the Riverina Grove Tomato, Garlic & Chili Pasta Sauce.
Add the pasta, seafood, and reserved pasta cooking water into the sauce. Toss and cook for a few minutes until the sauce has thickened up and coats the pasta. Adjust with salt and pepper to taste.
Divide onto plates, placing the musses with shells on top of the dish. Garnish with parsley and serve warm.