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  Seafood Spaghetti

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Our most popular dish among our Greek regulars.
 

You will need

(serves 4-6)

1Kg Spaghetti (No 7), cooked for 10 mins or 'al dente'
500g fresh mussels, cleaned and de-bearded.
16 large king-prawns, peeled, head removed, but leave tail.
4 large Calamari, washed and sliced into rings.
3 large tomatoes, puréed.
1 teaspoon of tomato paste.
2 onions, sliced finely.
5 cloves of garlic, crushed.
Parsley, chopped.
Salt and pepper (black).
Pinch of nutmeg.
1 Bay leaf.
Olive oil (a wineglass full).
 
 
1. Put olive oil, onions and garlic in a large wok style pan and seal while stirring on a high heat.
 
2. Add the Calamari and keep cooking while stirring gently for about 5 minutes while the juice from the Calamari reduces.
3. Add the tomatoes and paste, parsley (save some for serving decoration), salt and pepper, nutmeg, bay leaf and continue cooking for about another 5 minutes.
 
4. Finally add the prawns, mussels and cooked spaghetti. Cook on a lower heat (but gently stir) until mussels open and prawns are cooked through. About 5 minutes.
 
5. Discard those mussels that did not open and serve immediately on a large central table platter or large dinner plates. Sprinkle the remaining parsley over for decoration.

 

 

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Serving suggestion

This is a meal on its own. The only thing you are sure to be asked for is more!

At customer request, Eleni often substitutes the prawns for fresh lobster!

 

 


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