- Serves: 4
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- Difficulty Level: ***
- spaghetti (number 3) 300 grams
- 2 cloves of garlic
- 1 large onion
- 1 chilli
- 75 ml olive oil
- 12 mussels
- 12 clams
- 4 scallops cut in half
- 2 x 130 gm sea bream or bass cut into 4 slices
- 75 ml white wine
- Pkt of cherry tomatoes (about a dozen will do)
- 10 gm capers 10
- half a lemon (juice)
- 1 tsp freshly chopped parsley
- salt and ground pepper
How to Cook
Preheat oven to 200 deg C.
Take a decent size pan or pot with lid and saute the onion, chilli and garlic in the olive oil for a minute.
Add the clams, mussels and white wine; cover the pan.
During this time heat up a pan and add a small bit of oil, when pan is hot sear the scallops and sea bream, skin side down for approximately 1 minute each side.
Bake the tomatoes in the preheated oven in an oven tray which has a small bit of olive oil for 15 minutes.
Blanch the spaghetti for 6 minutes in salted water.
As soon as mussels and clams begin to open remove them from the pan, throwing out any which have not opened. Keep the sauce from which the mussels cooked in.
Add the sauce, mussels, clams, tomatoes and capers to the spagetti and toss together for a minute. Add a little olive oil to keep spaghetti from sticking together.
Flavour can be adjusted using the lemon juice and salt and pepper. Sprinkle in the chopped parsley.
Serve each portion of spaghetti with two pieces of scallop and a piece of sea bream.