Home
Recipes
British seafood spaghetti

A serving of seafood spaghetti

British seafood spaghetti

Name: British seafood spaghetti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 300g spaghetti; 3 tbsp cold-pressed rapeseed oil; 1 onion finely chopped; 30g flat-leaf parsley leaves picked and roughly chopped, stalks finely chopped; 3 garlic cloves finely chopped; 150g cherry tomatoes halved; 500g British mussels cleaned and beards removed (discard mussels that don’t close when tapped); 150g raw king prawns; 175ml British pale ale (ensure it’s not too dark or hoppy); 90g samphire; 1 lemon zested and juiced; 25g unsalted butter

Helena Busiakiewicz

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

0 reviews

loading...

Enjoy this summery seafood spaghetti. The combination of homegrown mussels and UK pale ale give it a punchy flavour, reminiscent of the British seaside

Egg-free

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Air-fryer or oven-cooked fish & chips

A star rating of 5 out of 5.1 rating

Chicken tikka pasties

A star rating of 4.8 out of 5.8 ratings

App onlySugared doughnuts. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

300g spaghetti
3 tbsp cold-pressed rapeseed oil
1 onion

finely chopped
30g flat-leaf parsley

leaves picked and roughly chopped, stalks finely chopped
3 garlic cloves

finely chopped
150g cherry tomatoes

halved
500g British mussels

cleaned and beards removed (discard mussels that don’t close when tapped)
150g raw king prawns
175ml British pale ale

(ensure it’s not too dark or hoppy)
90g samphire
1 lemon

zested and juiced
25g unsalted butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal497

low
fat16g
saturates4g
carbs62g
sugars7g
fibre6g

high
protein21g
salt1.4g

Method

step 1

Cook the spaghetti in a pan of boiling salted water following pack instructions until just tender, with a little bite. Drain well, reserving a large mugful of the cooking water. (If the pasta clumps together while draining, pour over a little of the reserved water and gently shake apart using tongs.)
step 2

When the pasta has about 5 mins left, heat the rapeseed oil in a large, deep frying pan over medium heat. When the oil is shimmering, cook the onion, parsley stalks and a pinch of salt for 8-10 mins until softened and golden.
step 3

Add the garlic and tomatoes, and cook for 2-3 mins more. Tip in the mussels and prawns, turn up the heat to high and cook for 2 mins. Carefully pour in the ale (it should bubble up considerably), then cover with a lid and turn the heat down slightly. Cook for 3 mins, or until all the mussels have opened (discard any that remain closed) and the prawns are pink. Add the samphire, cooked spaghetti and remaining pasta cooking water, the parsley leaves, lemon zest and juice, and butter. Toss well to combine and season to taste. Serve directly from the pan, or tip onto a serving platter.

Recipe from Good Food magazine, July 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now