Ingredients: 3/4 lb spaghetti, 1 lb mixed clams & mussels (cleaned), 1 lb king prawns (peeled), 1/2 lb squid tentacles, 1/4 cup olive oil, 4 garlic cloves (grated), 1 tsp red pepper flakes, 1/2 cup dry white wine, 100-150ml arrabiata sauce, 1/3 cup fresh basil/parsley, 1 lemon, sea salt, pepper
Method:
1. Pasta: Boil salted water → cook spaghetti al dente → drain, reserve 1 cup pasta water
2. Base: Heat olive oil in large skillet → add garlic + red pepper flakes (20 secs, don’t burn)
3. Shellfish: Add clams + mussels → toss → add white wine → cover 1 min until opening
4. Build: Add prawns → cover 1 min → add squid tentacles (unless frozen like mine, then cook them first) → cook until curled
5. Sauce: Add warmed arrabiata/tomato sauce → toss → add cooked pasta → toss with pasta water if needed
6. Finish: Drizzle olive oil → sprinkle herbs
Serve: Hot with lemon wedges, extra red pepper flakes/ red chilli
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Dining and Cooking