Spaghetti with prawns, mussels and spicy olive oil

30 min


30 persons




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BORGES - Espaguetis con gambas


  • 500 g (18 oz) spaghetti
  • 1 kg (35 oz) mussels
  • 200 g (7 oz) peeled prawns (fresh or frozen)
  • 100 ml (3 US fl oz) dry white wine
  • ½ teaspoonful of cayenne pepper
  • 4 cloves of garlic
  • 200 g (7 oz) fried tomato puree
  • 100 ml (3 US fl oz) Borges extra-virgin olive oil
  • Sprigs of parsley
  • Salt and pepper

Step by step

  1. Step 1

    Clean the mussels carefully, scraping the shells with a knife and washing them under the tap. Put in a saucepan with the wine over a medium heat with the lid on. When they have opened, turn off the heat.

    Use the liquid in the saucepan to make a marinara sauce: peel and slice the garlic and then gently fry over a low heat in extra-virgin olive oil until it starts to turn golden.

    Cover with the tomato puree and the liquid from the mussels and leave to simmer for a few minutes until the sauce has reduced. Add the cayenne pepper, peeled prawns and mussels (without their shells). The prawns won’t need more than 1 minute. Put by.

    Boil the spaghetti following the instructions on the packet. Strain and add directly to the marinara sauce. Sprinkle some finely chopped parsley on top.

  2. ‘- Good-quality frozen prawns are an alternative to fresh prawns.
    – The cayenne pepper spices things up, but can be omitted if it’s not your thing.