5 peeled bay prawns
5 live spring bay mussels
50 g diced salmon
50 g diced barramundi
1/2 Tbs minced garlic
1/2 Tbs minced red chilli (no seeds)
180 g cooked spaghetti al’dente
50 mL extra virgin olive oil
1/2 bunch flat parsley
Pinch of salt
Crack of pepper
Bring pan to medium heat with olive oil.
Add all seafood and don’t move in pan until golden on one side.
Once seafood is caramelised on one side add chilli and garlic and toss in pan until seafood is cooked.
Once seafood is cooked add spaghetti, salt, pepper and squeeze half a lemon over the top and serve.
Recipe provided by Mon Komo Hotel Restaurant Caribbee