SERVES 4
Taken from “Meals in Minutes” by Cathay Books published in 1987

Kimba’s Review: This was one of the first few recipes I have ever tried in my history of cooking, lol. This photo was taken 2 years ago! I was a newlywed, in our rental property, and I knew I had to stop cooking “ready made” stuff from Coles (the ones you just pop into the oven). I knew I had to take it to the next level and cook something half impressive from scratch. So I went and searched for those cook books I bought from a church fete.. and found this old cook book which had this recipe in it? The result? ABSOLUTELY YUMMYLICIOUSLY DELICIOUS!! If you like seafood and love a creamy marinara.. this is the recipe for you!

1.5 litres water
4 tablespoons vegetable oil
2 teaspoons salt
300g spaghetti pasta
1 onion, chopped
300ml dry white wine
1 garlic clove, crushed
284ml carton double cream
2 tablespoons chopped chives
175g peeled prawns, thawed if frozen
175g canned mussels, drained
salt and pepper
grated Parmesan or any other hard cheese, to serve

Bring the water to the boil with 1 tablespoon on oil and the salt in a large saucepan. Add the spaghetti and cook according to the packet instructions, until just tender, then drain and set aside.

Meanwhile, heat 2 tablespoons of the oil in a large frying pan. Add the onion and fry gently for 5 minutes until softened. Add the wine and garlic and simmer until reduced by one-third.

Add the cream, chives, prawns and mussels to the pan. Heat through gently and season to taste.

Toss the spaghetti with the remaining oil. Divide between 4 heated individual plates and spoon over the seafood sauce. Serve immediately, with the Parmesan cheese handed separately in a bowl.