Method

1

Place clams in a bowl. Add enough cold water to cover. Soak for 20 mins, to remove sand.

2

Heat 1 tbsp of oil in a small frying pan on medium. Cook 1 garlic clove and chilli flakes for 1 min, until fragrant. Add breadcrumbs and cook, stirring, for 3-4 mins, until breadcrumbs are crisp and golden. Set aside.

3

Heat remaining oil in a large frying pan on medium. Cook onion, chopped chilli and remaining garlic for 2-3 mins, until onion is soft. Add clams, cover and cook, shaking pan occasionally, for 2 min. Stir through prawn, squid and snapper. Place scampi on top, cut sides up, cover and cook for 2 mins, until seafood is opaque. Add wine and simmer, uncovered, for 2 mins, until evaporated. Add stock and parsley and simmer for 2 mins, until seafood is cooked through. Lastly add LC Fresh Basil sugo and bring to simmer.

4

Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well. Drain pasta ‘al dente’ and toss with the sauce for 1 minute.

5

Divide pasta between serving plates. Spoon over seafood and sauce. Top with garlic and chilli breadcrumb mixture.

Prep Time30 minsCook Time15 minsYields1 Serving

Excerpt for recipe needs to be added.

CategoryDifficultyBeginner
 

Ingredients

 400 g Spaghetti
 1 LC Fresh Basil sugo
 500 g Clams
 80 ml Extra Vergin Olive Oil
 2 Garlic Cloves
 1 tbsp Dried Chilli Flakes
 35 g Fresh Breadcrumbs
 2 Spring Onions - Finely chopped
 1 Birdseye Chilli - Finely chopped
 8 Green King Prawns - Peeled, deveined, diced
 200 g Cleaned Squid Tubes - Cut into thin strips
 140 g Snapper Fillet - Skin and bones removed, diced
 2 Scampi - Cut in half lengthways, deveined, heads and shells on
 125 ml Ddry White Wine
 125 ml Fish Stock
 32 g Cup Chopped Flat Leaf Parsley

Ingredients

 400 g Spaghetti
 1 LC Fresh Basil sugo
 500 g Clams
 80 ml Extra Vergin Olive Oil
 2 Garlic Cloves
 1 tbsp Dried Chilli Flakes
 35 g Fresh Breadcrumbs
 2 Spring Onions - Finely chopped
 1 Birdseye Chilli - Finely chopped
 8 Green King Prawns - Peeled, deveined, diced
 200 g Cleaned Squid Tubes - Cut into thin strips
 140 g Snapper Fillet - Skin and bones removed, diced
 2 Scampi - Cut in half lengthways, deveined, heads and shells on
 125 ml Ddry White Wine
 125 ml Fish Stock
 32 g Cup Chopped Flat Leaf Parsley

Directions

1

Place clams in a bowl. Add enough cold water to cover. Soak for 20 mins, to remove sand.

2

Heat 1 tbsp of oil in a small frying pan on medium. Cook 1 garlic clove and chilli flakes for 1 min, until fragrant. Add breadcrumbs and cook, stirring, for 3-4 mins, until breadcrumbs are crisp and golden. Set aside.

3

Heat remaining oil in a large frying pan on medium. Cook onion, chopped chilli and remaining garlic for 2-3 mins, until onion is soft. Add clams, cover and cook, shaking pan occasionally, for 2 min. Stir through prawn, squid and snapper. Place scampi on top, cut sides up, cover and cook for 2 mins, until seafood is opaque. Add wine and simmer, uncovered, for 2 mins, until evaporated. Add stock and parsley and simmer for 2 mins, until seafood is cooked through. Lastly add LC Fresh Basil sugo and bring to simmer.

4

Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well. Drain pasta ‘al dente’ and toss with the sauce for 1 minute.

5

Divide pasta between serving plates. Spoon over seafood and sauce. Top with garlic and chilli breadcrumb mixture.

Spaghetti with Seafood Ragú and Fresh Basil Sugo
IngredientsDirections