Yield: 4 servings
|100 grams||Prawns; (shells off)|
|150 grams||Tuna or snapper fillets or other firm; (cubed)|
|\N \N||; fish|
|100 grams||Sugar snap peas; (topped and washed)|
|375 grams||Cooked spaghetti; (Cappallina)|
|2 tablespoons||Olive oil|
|1 teaspoon||Sesame oil|
|2 \N||Cloves garlic|
|3 teaspoons||Pickled ginger|
|1 tablespoon||Coconut cream|
|1 teaspoon||Fresh chilli or chilli paste; (more if you prefer)|
|1 tablespoon||Fish sauce|
|1 tablespoon||Sweet chilli sauce|
|1 tablespoon||Coriander leaves and chopped stalks|
|300 millilitres||White wine; (fruity, such as|
|\N \N||; Chenin Blanc or|
|\N \N||; Verdello)|
Prepare mussels by washing and pulling the beards off, discard any open ones.
In a hot pan, put olive and sesame oils, chopped onion, garlic and pickled strips of ginger and cook gently over medium heat for three minutes.
Add mussels and wine, place the lid on and allow to steam for a few moments.
Remove mussels when opened.
Add fish sauce, sweet chilli sauce, coriander leaves and stalks to the pan, stir and allow to reduce a little.
Remove the mussels from their shells and place in a warm bowl.
Add the lightly salted cubed fish to the sauce, stirring occasionally. Once cooked, remove the fish and place in the bowl with the mussels.
Next add the prawns, cooking only for a minute or so, then take out and add to the mussels and fish. Do the same with the scallops.
Finally, add the pasta, peas and coconut cream to the sauce. Stir in well and add all the pre-cooked seafood and mix to warm through.
Garnish with fresh chilli and coriander leaves.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 13g Total Fat; (33% calories from fat); 21g Protein; 35g Carbohydrate; 37mg Cholesterol; 332mg Sodium Food Exchanges: 1½ Grain(Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.