Ingredients

• 180g - 5.5oz dry spaghetti
• 1 fresh chili
• 2-3 garlic cloves
• 2 tbsp capers
• ½ cup dry white wine
• 6-8 anchovies
• 6 medium size shrimps (prawns)
• 6 mussels (cleaned, beards removed)
• 6 scallops
• 1 handful of fresh parsley
• 1 cup tomato marinara sauce (or use tomato puree)
• Olive oil
• Salt (for pasta water)

See my Marinara (Tomato) Sauce recipe

Steps

• Step 1

  Boil a large pot of water. Once boiling, add salt.

• Step 2

  Remove the stalk from the chili, slice in half, scrape out the seeds and chop finely. Set aside.

• Step 3

  Chop the parsley, set aside.

• Step 4

  Check your mussels are clean, otherwise remove any beards and give them a good scrub under running water. Set aside.

• Step 5

  Slice your scallops in half, through the width so you have two nice circle shapes. If they are small, leave them whole. Set aside.

   

• Step 6

  Add the spaghetti to your water, and cook al dente.

• Step 7

  Add a generous amount of olive oil to a frying pan on high heat.

• Step 8

  Once oil is very hot, add shrimps (prawns) and cook until seared on each side but not cooked through.  Remove shrimps, leave aside.

• Step 9

  To the same pan, drizzle a little more olive oil then add the capers, the chili, and the chopped anchovies, using a wooden spoon, crush them in the pan to break them up. Add the garlic, chopped or minced and cook until it just starts to brown.

   

• Step 10

  Deglaze with white wine add the marinara sauce (or pureed tomatoes)  and mix well. Add the mussels, cover pan with a lid and cook until mussels are open. Approx. 2-3 minutes (depending on mussel size).

• Step 11

  Remove lid, return prawns to then pan, then add the scallops slices into the simmering sauce. Add chopped parsley and mix well.

• Step 12

  Drain spaghetti (if cooked, see directions on packet) and add straight to the frying pan. Cook 30 seconds as you mix it in the sauce.  If the pasta absorbs too much liquid, add some of the cooking pasta water to the mix.

• Step 13

  Serve on a hot plate and you can also drizzle a little olive oil and garnish fresh parsley leaves.