Everyone loves spaghetti, but why not try adding a little pizazz to your regular old spaghetti recipe? If you like seafood then you will love this seafood spaghetti recipe, and it really adds a cool twist onto plain old spaghetti.

The nutritional value here is increased significantly, especially if you add some fresh vegetables into the mix as well. Celery, tarragon, mussels, prawns, and you can even add some crab or baby squid. The best thing is that you can pick and choose between the ingredients so if there are some you would like to include or omit you can do so without ruining the recipe.

Ingredients (Serves 4)

• 2 tsp olive oil
• 1 small red onion, chopped finely
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 2 sticks celery, chopped finely
• 150 ml fresh fish stock
• 150 ml dry white wine
• small bunch fresh tarragon
• 450 g fresh mussels, prepared
• 225 g fresh prawns, peeled and deveined
• 225 g baby squid, cleaned, trimmed and sliced into rings
• 8 small cooked crab claws, cracked and peeled
• 225 g spaghetti
• salt and pepper
• 2 tbsp chopped fresh tarragon, to garnish

1. Heat the oil in a large pan and fry the onion with the lemon juice, garlic and celery for 3 to 4 minutes until just softened.
2. Pour in the stock and wine. Bring to the boil and add the tarragon and mussels. Cover and simmer for 5 minutes. Add the prawn, squid and crab claws to the pan, mix and cook for 3 to 4 minutes until the mussels have opened, the prawns are pink and the squid is opaque. Discard any mussels that have not opened and the tarragon.
3. Meanwhile, cook the spaghetti in a saucepan of boiling water according to the instructions on the packet. Drain well.
4. Add the spaghetti to the shellfish mixture and toss together. Season.
5. Transfer to warm serving plates and spoon over the cooking juices. Serve garnished with freshly chopped tarragon.

“Crab claws contain lean crab meat. Ask your fishmonger to crack the claws for you, leaving the pincers intact, because the shell is very tough”.

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