Ingredients
- 12 black mussels, scrubbed clean and beards removed
- 125 ml (4 fl oz/½ cup) white wine
- 1 tsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 2 × 400 g (14 oz) tins chopped tomatoes
- 2 tbs tomato paste (purée)
- 1 tsp dried oregano
- 500 g (1 lb 2 oz) bucatini or spaghetti
- 8 raw prawns (shrimp), peeled and deveined, tails intact
- 300 g (10½ oz) fresh or frozen seafood marinara mixture
- 1 large handful basil, shredded
Method
1. Discard any opened mussels. Place the mussels in a large saucepan with the wine and 125 ml (4 fl oz/½ cup) water. Cook, covered, for 3 minutes, or until the mussels have opened. Discard any unopened ones. Remove the mussels and reserve the liquid.
2. Heat the oil in a large saucepan, add the onion and garlic and cook for 2–3 minutes, or until softened. Add the tomatoes, tomato paste and oregano leaves. Stir in the reserved mussel cooking juice. Bring to the boil, then simmer for 20 minutes, or until reduced and thickened a little.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water for 10 minutes, or until just tender. Drain.
4. Add the prawns and marinara mixture to the sauce. Cook over a low heat for 3 minutes, or until the seafood is cooked. Toss the sauce, mussels and basil through the pasta. Serve immediately.
