Riverina Grove
Seafood Pasta
Ingredients
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
Method
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1
Cook pasta according to packet directions. Reserve 1/2C of pasta water, then drain the pasta.
-
2
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.
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3
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.
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4
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.
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5
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.
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6
Divide onto plates, placing the musses with shells on top of the dish. Garnish with parsley and serve warm.
