Recipe by: Goody Kitchen
In a separate pot, cook the spaghetti as per the instructions on the packet. Drain.
In a large frying pan, heat the oil; add the sliced garlic and cook until it turns golden brown.Add the chopped tomatoes and the Napoletana sauce.Add the juice of one lemon. Save the lemon zest for later, and then add salt and pepper to taste.Add the mussels to the tomato sauce. Place a lid on the pan for a minute so the mussels could steam.Remove the lid and discard any mussels that have not opened. Add the prawns and the calamari rings and cook for an additional 3 minutes or until prawns turn pink. Add the spaghetti to the sauce and mix well so that it is covered in the sauce.Divide into 4 bowls. Serve with fresh parsley and a sprinkle of lemon zest.
Whole Wheat Pasta with Vegetables in a Crème Fraiche Sauce
Italian, Napoletana, Pasta, Sauce, Spaghetti