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The spaghetti with mussels and prawns that I share with you today came after the New Year's Eve and New Year's feasts, when there were leftover steamed mussels and half a box of frozen prawns remained in the freezer.
So we decided to finish off the remains in some way, and I assure you that it was a very good way because they left some delicious spaghetti with an intense sea flavor.
If you do not have prawns you can change them for prawns or prawns to make the recipe. If you are going to use fresh mussels and steam them, take advantage of the liquid they release to add it to the sauce and that will further intensify the flavor of this rich dish.
This delicious recipe can be incorporated into your daily menu, but it also serves us for special occasions such as the next Valentine's Day!.
Spaghetti with mussels and prawns
A delicious recipe that can perfectly serve to celebrate a special occasion.
- Barbara Gonzalo
- Kitchen: Italian company
- Recipe type: pasta
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 320 gr. spaghetti
- water to cook the spaghetti
- 1/2 fish stock cube
- 12-14 prawns
- steamed mussels (quantity to taste)
- 100 gr. white wine
- 1 pinch of sweet paprika
- 4 cloves of garlic
- 1 handful of parsley
- 4 tablespoons of homemade tomato sauce
- 1/2 glass of the spaghetti cooking water
- olive oil
- shawl
Preparation
Put the spaghetti to cook in a pot with water and 1/2 a fish stock cube. (cooking time will depend on the manufacturer's instructions).
Once the spaghetti is cooked al dente, drain them, reserving a glass of the cooking water.
Pass the spaghetti under cold water to stop cooking and not overcook. Reserve.
Chop the garlic cloves and parsley.
In a frying pan with a little oil, sauté the minced garlic until they start to brown. Do not get lost because they can burn easily.
Add the peeled prawns to the pan and sauté them lightly.
Add a pinch of sweet paprika and stir.
Pour in the white wine and bring to a boil for a couple of minutes to allow the alcohol to evaporate.
Then add the mussels without shell.
Add the homemade tomato sauce, mix everything well and cook for a couple of minutes over medium heat.
Add half a glass of the cooking water for the spaghetti, stir and cook for a few minutes until the sauce is slightly reduced.
Sprinkle the chopped parsley over the sauce.
Finally, mix the cooked spaghetti well with the sauce that we have just prepared.
We only have to serve and enjoy these delicious sea-flavored spaghetti.
Notes
If you prefer not to use the fish stock tablet to cook the spaghetti, you can simply salt the cooking water.
These spaghetti look great. I wish you could answer a question ...
Do you think they could freeze ???
You see, I have to prepare and freeze food for my grandson for the whole week, because he studies abroad, he has nothing there but a microwave to heat him. But I don't know if the pasta keeps well frozen.
Thank you very much, greetings
Hi Yaya, let me tell you, I specifically don't like to freeze pasta because I think its texture and quality changes a lot from freshly made to frozen. Even so, lasagna or cannelloni dishes that are also pasta, I do freeze them and they are quite good.
If you look at the freezers in supermarkets you will see that there are prepared pasta dishes and they are sold without problems, so freezing can be frozen, another thing is that the final result when defrosting and heating it in the microwave is as good as one want ... but I suppose it will go to taste and also according to the needs of each one. If you try to do it and freeze them, you can tell us how the result is!
I hope you like the recipe. Thanks for following us!