Ingredients
- 12 mussels, beards removed, scrubbed
Tomato sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 red chilli, seeded and chopped
- 2 cloves garlic, crushed
- 425 g (13½ oz) can tomatoes, crushed
- ½ cup (125 ml/4 fl oz) white wine
- 1 teaspoon sugar
- pinch cayenne pepper
- ¼ cup (60 ml/2 fl oz) white wine, extra
- ¼ cup (60 ml/2 fl oz) fish stock
- 1 clove garlic, extra, crushed
- 30 g (1 oz) butter
- 125 g (4 oz) small calamari tubes, sliced
- 125 g (4 oz) boneless white fish fillets, cut into cubes
- 200 g (6½ oz) raw medium prawns, shelled and deveined
- ½ cup (30 g/1 oz) fresh parsley, chopped
- 200 g (6½ oz) can clams, drained
- 375 g (12 oz) spaghetti
Method
1. Soak the cleaned mussels for 2 hours in cold water, then remove and discard any opened or damaged mussels.
2. To make the Tomato Sauce: Heat the oil in a medium pan. Add the onion and carrot and stir over medium heat for about 10 minutes or until the vegetables are lightly browned. Add the chilli, garlic, tomatoes, ½ cup white wine, sugar and cayenne pepper and simmer, uncovered, for 30 minutes, stirring occasionally.
3. Meanwhile, heat the extra ¼ cup wine, the stock and extra garlic in a large pan, then add the unopened mussels. Cover the pan and shake it over high heat for around 3–5 minutes. After 3 minutes, start removing any opened mussels and set them aside. After 5 minutes discard any unopened mussels and reserve the wine mixture.
4. Melt the butter in a frying pan and add the calamari rings, fish and prawns; stir-fry for 2 minutes, and then set aside and keep warm. Add the reserved wine mixture, mussels, calamari, fish, prawns, parsley and clams to the tomato sauce and reheat gently just prior to serving time. Cook the pasta in a large pan of boiling water until tender, then drain well in a colander. Gently combine the sauce with the pasta and serve at once.
