Cook pasta until ‘al dente’ or ‘to the tooth’, which means it should still have a slight chew to it
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 555 |
| Fat | 9g |
| Saturates | 1.4g |
| Protein | 34.3g |
| Carbs | 82.1g |
| Sugars | 6.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente.
2
Meanwhile, heat the arrabbiata sauce in a large saucepan and add the prawns, mussels and clams. Cover with a lid and allow to steam for 2-3 minutes until all the mussels have opened up.
3
Juice the lemon and add the juice to the saucepan.
4
Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat.
5
Serve the pasta garnished with finely chopped parsley.
