🔹1 onion, finely diced
🔹4 garlic cloves, finely sliced
🔹1 tsp chilli flakes (or more to taste)
🔹3 Tbsp tomato paste
🔹200ml FAT bastard Chenin Blanc
🔹800g whole Italian tinned tomatoes
🔹 500g spaghetti
🔹1kg mussels, scrubbed & debearded
🔹1kg king prawns / giant tiger prawns, peeled & deveined but keep the tail on
🔹4 Tbsp butter, cubed
🔹3 Tbsp parsley, chopped
🔹Juice & zest of 1 lemon
🔹Lemon wedges, for serving
🔹Salt and pepper, to taste
🔹Extra-virgin olive oil
🔹Heat a generous drizzle of olive oil in a very large pot over medium.
(You want to be able to combine all elements of the dish in one pot at the end so use a ±26-30cm dutch oven)
🔹Cook onion with a pinch of salt until lightly golden and soft.
🔹Add garlic and chilli flakes and cook until fragrant.
🔹Add tomato paste and cook for a few minutes until the colour darkens to a rich brick red.
🔹Pour in the FAT bastard Chenin Blanc and deglaze the pot well.
🔹Stir until the smell of the alcohol is gone and the wine reduces slightly.
🔹Pour whole tinned tomatoes and their juice into a bowl and crush them with your hands into uneven juicy little pieces.
🔹Add crushed tomatoes and their juices to the pot.
🔹Bring everything to a simmer. Simmer until the sauce thickens and season to taste.
🔹Meanwhile- cook spaghetti in a large pot of boiling salted water. Cook until very al dente.
🔹The pasta will continue to cook in the sauce so it should still have a lot of bite to it.
🔹Scoop out and reserve 1 cup of pasta water. Drain the pasta.
🔹Add cleaned mussels and prawns to the tomato sauce, layering the prawns on top as they are the most delicate. If you need a bit more liquid to cook the seafood pour in a dash of pasta water. Cover with a lid and cook for a few minutes, shaking the pot until the mussels open. Using tongs, remove mussels and prawns and set aside in a bowl.
Discard any mussels that have not opened.
🔹Add the undercooked spaghetti and butter to the pot.
🔹Reduce heat to medium, and stir gently, adding more pasta water if needed.
🔹Stir until the sauce coats the pasta and the pasta is cooked.
🔹Remove from the heat, return prawns and mussels to pot, and gently toss to combine.
🔹Mix in parsley, lemon zest and lemon juice.
🔹Serve pasta with lemon wedges for squeezing over, a simple salad and some crusty bread for mopping up the sauce.
ENJOY WITH A GLASS OF THE GORGEOUS FAT bastard CHENIN BLANC:
Sumptuous and complex with intense fruit flavours, juicy yellow peach and a hint of vanilla dance across the palate and the wine lingers with a tangy note of fresh lime on the finish. A perfect accompaniment to Seafood Spaghetti.
The FAT bastard Chenin Blanc can be purchased online at https://shop.fatbastardwine.co.za/ and is widely available nationally, retailing at around R95.