Story Title: Mussel and Prawn pasta
Episode: Food and Garden Special
Date: 4 April 2010
Presenter: Josh Catalano

A perfect recipe for pasta and seafood lovers, with the right combination of fresh ingredients anyone can recreate at home. Josh dispels the myths of how mussels are farmed, explains cleaning and preparation tips and teaches the perfect method for catching, storing and peeling prawns.

Josh's Mussel and Prawn Pasta

MUSSEL & PRAWN PASTA

Ingredients (serves 2)

• 600g Fresh WA Mussels
• 10 Large King Prawns (peeled with the tail left on)
• 300g dried Spaghetti pasta
• Extra virgin olive oil
• 1 red chilli, thinly sliced
• 2 cloves garlic, thinly slices
• Splash of white wine
• Fresh chopped parsley
• Lemon wedge to serve

Method

1. Hours before making this dish add your thinly sliced garlic & chilli to a small bowl and cover with extra virgin olive oil (this allow the flavours of the chilli & garlic to infuse with the oil.
2. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender.
3. Meanwhile, heat oil in a large frying pan or wok over medium heat. Add the oil mixture and cook for 1 minute or until softened and not burnt.
4. Throw in the mussels, white wine, and the peeled prawns, cook till prawns are nice and tender (3-4 mins depending on the size).
5. Add your pasta to the pan and cook for another 1 minute, allowing the pasta to absorb the juices.
6. Using tongs place the pasta mixture to a serving plate, and always leave a few prawns and clams to add to the top (because people eat with their eyes, so make it look appealing), garnish with fresh parsley and a wedge of lemon.