Spaghetti Marinara

• 300g dried spaghetti
• 2 cloves garlic, crushed
• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• 125g block PHILADELPHIA Cream Cheese, cubed and softened
• 1 tablespoon capers, chopped
• 1 tablespoon grated lemon rind
• salt and pepper to taste
• 12 black mussels, scrubbed and beards removed
• 12 medium raw prawn cutlets Safeway 1 lb For $8.99 thru 02/09
• 12 large scallops, without roe
• 1 squid tube, sliced into rings
• 1/2 cup Italian flat-leaf parsley, roughly chopped
• 1/4 cup shaved Parmesan

1. Cook spaghetti according to pack instructions, drain.
2. Add the garlic, stock and wine to a saucepan, bring to the boil and reduce by half.
3. Combine a small amount of the reduction with the Philly* in another bowl and whisk until smooth.
4. Add back to the pan and whisk until smooth over a medium-low heat.
5. Stir through the capers, lemon rind and seasoning.
6. Add the mussels and prawns, cover and cook for 2 minutes.
7. Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked.
8. Stir through the pasta and parsley and heat through.
9. Serve topped with Parmesan.

garlic, chicken stock, white wine, cream cheese, capers, lemon rind, salt, black mussels, prawn cutlets, without roe, italian flatleaf

Taken from www.kraftrecipes.com/recipes/spaghetti-marinara-104245.aspx (may not work)