Marina A Spaghetti

• spaghetti for 2 people
• 10 clams
• 10 mussels
• 6 King prawns, butter flied
• 1 tbsp of chopped flat leaf parsley
• 1 tbsp of chopped basil
• 1 tbsp of chopped dill
• 1 stick of celery finely chopped
• 1 small onion finely chopped
• 3 tbsp of chopped garlic
• 1 can of Italian plum tomatoes, deseeded and chopped
• 1 tbsp of chopped red chilli
• 1/2 cup dry white Italian wine
• 1/3 cup olive oil

1. Cook the spaghetti in boiling salted water.
2. In a little olive oil, soften the onion, garlic, celery and chilli add the tomatoes and cook for five minutes.
3. Place the sea food in a bowl with the parsley, basil, dill, olive oil and the white wine then add this to the tomato sauce.
4. Cook the seafood till just cooked about 3 to 4 minutes. The juices from the seafood will form a sauce, toss in the hot spaghetti, which should be cooked but still al dente and serve with crusty bread.

people, clams, mussels, prawns, flat leaf parsley, basil, dill, celery, onion, garlic, italian plum tomatoes, red chilli, dry white italian wine, olive oil

Taken from www.epicurious.com/recipes/member/views/marina-a-spaghetti-1200104 (may not work)