About this recipe:This recipe is for angel hair pasta with sautéed prawns, squid, and mussels. You can use any kind of seafood or frozen seafood mix.
1 (500g) packet angel hair pasta
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
zest and juice of 1 lemon
3 large tomatoes, cubed
salt and pepper, to taste
2 bay leaves
1 teaspoon dried oregano
150g squid, tubes cut into rings
150g mussels, cleaned
150g raw prawns, peeled and deveined
2 cloves garlic, minced
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a saucepan of lightly salted water to the boil over a high heat. Add the pasta to the boiling water and cook according to the instructions on the packet, until al dente. Drain.
Warm the olive oil in a large saucepan over a medium heat. Add the butter and stir to melt, followed by the onions and cook and stir until soft, about 4 to 6 minutes. Stir in the lemon zest and lemon juice.
To the saucepan, add the tomatoes, seasoning, bay leaf and oregano. Reduce heat to low then cover and cook for 15 minutes, stirring frequently.
To the saucepan, add the squid, mussels and prawns and cook and stir for 5 minutes until the mussels open, the squid turn white and the prawns turn pink. Sprinkle with garlic.
Add pasta and mix well. Let stand, covered, for a few minutes. Serve immediately into warmed bowls.
When buying mussels in shops, look for mussels with tightly closed shells, discard any that do not close when tapped - the mussels must be alive when you cook them. It is important to discard any mussels that do not open fully during cooking. Don't overcook them otherwise they will become rubbery.