Creamy Spaghetti Marinara

• 300 g spaghetti
• 2 tablespoons oil
• 12 black mussels, scrubbed and beards removed
• 12 medium green prawn cutlets, deveined
• 12 large scallops, without roe
• 1 squid tube, sliced into rings
• 3/4 cup white wine
• 2 cloves garlic, crushed
• 250 ml PHILADELPHIA Original Cream For Cooking
• 1 tablespoon capers, chopped
• 1 tablespoon grated lemon rind
• salt and pepper, to taste
• 1/4 cup roughly chopped flat leaf parsley

1. COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente.
2. Drain and keep warm.
3. HEAT the oil in a medium saucepan and saute the seafood for 3-6 minutes until cooked then remove with a slotted spoon.
4. Set aside.
5. Add the wine and garlic to the liquid in the saucepan bring to the boil and reduce by half.
6. Add the PHILLY and whisk until smooth, stir through the capers, lemon rind and seasonings.
7. RETURN the seafood to the saucepan with the spaghetti and parsley and simmer until heated through.
8. Spoon the pasta into serving bowls.
9. Serve immediately.

oil, black mussels, cutlets, without roe, white wine, garlic, philadelphia original cream, capers, lemon rind, salt, flat leaf parsley

Taken from www.kraftrecipes.com/recipes/creamy-spaghetti-marinara-127906.aspx (may not work)