 Seafood Spaghetti
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| Ingredients | Serves 4 |
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| Spaghetti Short-necked clams Olive oil White wine Prawns Sagittated calamary (squid) Garlic Red cone pepper White wine Olive oil Canned stewed tomatoes (whole) Salt Pepper |
320g 12 1 tablespoon 3 tablespoons 12 1 1 clove small amount 2 tablespoons 1/2 tablespoon 500g 2/5 teaspoon small amount |
| P | Cook the spaghetti in plenty of boiling water with some salt. |
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| Q | Heat the olive oil in a pan, and add the clams and white wine. Cover and steam until the clam shells open. |
| R | Remove the clams from the pan. Strain the juice remained in the pan. |
| S | Remove the vein from the back of each prawn. Cut the sagittated calamary into bite-sized pieces. |
| T | Fry the minced garlic and red cone pepper in the olive oil, add (4) and continue frying. Add the white wine and cook some more. |
| U | Add the tomatoes and the clam juice saved in (3) to (5) and boil it down a little. Season with the salt and pepper, and add the clams. |
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