Spaghetti with prawns and mussels
- Cook the spaghetti to al dente in boiling salted water with a few drops of oil so the pasta does not stick. Keep stirring the pasta during the cooking process. Once al dente, drain. Time the pasta so that it is just cooked as the sauce is ready so it can go straight in the sauce and not dry up. Save a ladle or two of the cooking water from the pasta.
- To make the sauce, in a large pan heat the olive oil and garlic until the garlic is golden. Add the mussels and toss well over medium heat for a couple of minutes. Add the prawns and mix gently, followed by the spaghetti. Add a little pasta water as you go.
- Once the mussels are open and the prawns almost cooked, remove from the heat and season with salt.
- Add the zest of the lemons, fold through the herbs and toss with a little more olive oil. Finish by squeezing over some lemon juice.