Better part of an afternoon if you don't do any seafood shortcuts (see below).
“A CLASSIC PASTA DISH FOR SUMMER DINNER PARTYS, WITH ALL THE TASTES OF THE SEA”
300g large green prawn cutlets (or 1kg unshelled)
400g fresh scallops
1 kg fresh mussels
150g seafood extender chopped roughly
1 squid tube sliced into thin rings
2 tbs chopped parsley
1 tbs extra virgin olive oil
Wash and debeard the mussels. Select two per dish to remain in shells, and ensure the outside of those shells are fully clean and ‘pretty’. Boil two cups of water in a large pot and add the mussels. Cover and steam over a medium heat for 5 minutes, or until mussels are open. Drain and remove the mussels from the shells, chop each mussel into 2 or 3 pieces, and place in a large glass bowl. cover and set aside. Place the presentation mussels in a small bowl, cover with cling wrap and put in the refrigerator until needed.
Shell prawns if not using green cutlets, and then rinse them in cold water. With a small vegetable knife cut down and along the back of each prawn to about ¾ of the way through. Devein and rinse again, then add to the mussels in the large bowl.
Rinse scallops and remove the roe. Rinse again and add to the mix.
Slice the squid tube into thin rings. Rinse and add to the mix
Add the chopped seafood extender and mix all of the seafood gently together. Add parsley and drizzle on the olive oil, and gently fold through. Cover with cling wrap and refrigerate until needed.
2 tbs extra virgin olive oil
1 can of diced tomatoes (400g)
1 tbs tomato paste
1 small onion chopped finely
2 cloves garlic crushed
4 anchovy fillets chopped finely
½ cup dry white wine
1 tsp dried chilli flakes
1 small red chilli finely chopped
250g thin spaghetti
shaved parmesan to serve
4 large uncooked tiger prawns in their shell
MARINARA MIX PREPARATION:
THERE ARE OBVIOUSLY MANY SHORTCUTS YOU CAN TAKE WITH THE SEAFOOD. INCLUDING USING MUSSEL MEAT, CALAMARI RINGS, OR EVEN JUST GOING AND BUYING SUPERMARKET MARINA MIX (I'LL ADMIT TO USING PRAWN CUTLETS RATHER THAN SHELLING).
THIS IS A VERY LIGHT TOMATO DISH, WITH THE TOMATO COMPONENTS BEING JUST ONE OF THE INGREDIENTS RATHER THAN THE BASE OF THE SAUCE.
Add 2 tbs olive oil to a large pan, and cook the onion, garlic, chilli, chilli flakes and anchovies until just soft but not coloured. Add the can of tomatoes, paste and wine. Bring to a simmer, and cook for 15 minutes, using a small amount of water to control the consistency if needed.
Add the marinara mix to the tomato sauce and cook for 1-2 minutes until the prawns and scallops are not quite opaque.
In the meantime cook the spaghetti in salted water until al dente. Drain and drizzle in some extra olive oil and mix through.
Also as the pasta is cooking heat some water in a steamer or saucepan until boiling, and steam the tiger prawns and the presentation mussels until prawns are just done and mussels are warm.
Using tongs gently mix the spaghetti through the seafood and tomato mix until you have your desired balance of pasta/seafood. Reserve balance of pasta for the dogs dinner.
Serve up onto large dinner plates and arrange mussel shells and tiger prawns around it. Sprinkle lightly with shaved parmesan and little more chopped parsley if desired.