- 320g Spaghetti
- 800g Mussels
- 800g Clams
- 12g Prawns
- 300g Cherry tomatoes cut in half
- Garlic
- White Wine
- Olive oil
- Salt-pepper
- 8 Tablespoons panko breadcrumbs
- 1 Tablespoon dry chilli
- 2 Tablespoons chopped parsley
- Zest from 1 lemon
Method
- First of all, prepare the breadcrumbs. Mix together the crumbs, lemon zest, parsley and chilli.
- Then sauté in a pan (no oil) for 5 minutes until its crispy and golden brown.
- Make sure to clean the mussels and clams in plenty of cold water. Check the mussels for the “beard” and use a table knife to remove it.
- Take the shell off the prawns.
- In a big pot, bring the water to the boil. Put in the spaghetti and add salt.
- Once the spaghetti is cooking, place a pot on medium heat and add olive oil. Allow it to heat for around 2 minutes.
- Add the mussels, clams, garlic and prawns. Let it cook for about 1 minute, crank the heat to max and deglaze with the wine. If possible, cover the pot with a lid and let it steam for about 2-3 minutes. Then turn it off.
- Once the spaghetti is cooked, strain and add in the pot with all the seafood, add half the breadcrumbs and mix it all together.
- Divide between 4 dishes and add some of the left-over breadcrumbs on the top.
