Spaghetti With Mussels, Prawns, Lemon And Garlic

Spaghetti With Mussels, Prawns, Lemon And Garlic

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Pasta, Seafood
Servings 4
Calories 230.2 kcal


  • 1 kg fresh mussels or clams, in their shells
  • 125 ml white wine
  • 1 shallot, finely chopped
  • 400 g dried spaghetti or linguine
  • 7 tablespoons extra virgin olive oil, plus extra to serve
  • ¼ teaspoon dried red chilli flakes
  • 1 garlic clove, finely chopped
  • 350-400 g large uncooked prawns, peeled and deveined, tails left on
  • Grated zest and 1 tablespoon freshly squeezed juice, plus extra to taste of ½ unwaxed lemon
  • 3 tablespoons finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper


  • #Seafood has its own sweetness that is always delicious with the sharpness of lemon. Together with gently cooked garlic and fiery red chilli, this makes a classic sauce to toss through cooked pasta – use a thin pasta, such as spaghetti or linguine. There is no need to serve Parmesan with this dish. Let’s have a delicious spaghetti with mussels, prawns, lemon and garlic dinner together.# Scrub the mussels thoroughly and discard any that still gape open after cleaning. Put the wine and shallot in a large saucepan, bring to the boil and simmer for a few minutes. Add the mussels, cover tightly and cook over high heat for 4-5 minutes, shaking the pan 2 or 3 times, until all the mussels have opened. Drain, retaining the liquid and discard any mussels that haven’t opened. Shell the mussels, retaining a few in the shell for serving.
  • Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
  • Meanwhile, put the oil In a wide pan over very low heat and let warm. Add the chilli flakes and cook very gently for 2-3 minutes before adding the garlic. Keep the heat very low – the garlic should barely bubble and certainly not brown – and shake the pan from time to time. Allow about 5 minutes for the flavours to infuse the oil. Add the prawns and cook gently until they turn pink and opaque, then put them on a plate. Add the mussel cooking liquid, lemon zest and lemon juice to the pan and cook quickly to reduce by a few spoonfuls. Add the cooked mussels and prawns to heat through.
  • When the pasta is ready, drain, then toss it immediately with the seafood and parsley, adding a little extra lemon juice to taste. Divide between 4 serving plates or bowls, season with pepper and serve immediately with extra virgin olive oil drizzled on top.  
Keyword Pasta recipes