Seafood spaghettini with fennel and radicchio salad

Serves 4–6

Preparation time: 15 minutes
Cooking time: 20 minutes

8–12 prawn cutlets
500g mussels
50ml extra virgin olive oil, plus extra for serving
3 cloves garlic, finely sliced
2–3 anchovy fillets (optional)
2 shallots, finely sliced
100ml white wine (optional)
400g can salt-reduced chopped tomatoes
¼ teaspoon chilli flakes, plus a little extra for serving
1 teaspoon table salt
Freshly ground black pepper
400g wholemeal spaghettini or linguini
1 cup flat-leaf parsley leaves, roughly chopped
1 lemon for zesting

Fennel, radicchio salad with apple and walnuts

1 small radicchio, washed
1 small-medium fennel bulb, root and tougher stems removed, retain fronds
1 green apple
½ cup walnuts, toasted
75ml white balsamic vinegar
35ml extra virgin olive oil
Flaked salt
Cracked black pepper

Preparation

1. Bring a large pot of water to the boil (about 3 litres) and add the salt.
2. Wash the mussels well under plenty of cold running water and remove the beards.
3. Pop the spaghettini into the boiling water and stir as it softens, making sure it doesn’t stick together. Cook for approximately 10 minutes (following the manufacturer's instructions), until al dente, which means still a little firm to bite.
4. Remove from the oven and allow to cool.
5. Meanwhile, place a large frying pan with a lid that fits snugly on top over medium-low heat. Put the lid to the side and add the extra virgin olive oil, garlic, anchovies and shallots to the pan. Gently heat to infuse the oil. As the shallots and garlic start to turn a light brown and the anchovies begin to dissolve, add the chilli, prawns, mussels and the white wine (otherwise use the equivalent amount of water).
6. Turn up the heat to medium-high and allow the wine to evaporate a little, then add the chopped tomato.
7. Bring the sauce to the boil and pop on the lid. When the mussels begin to open, remove the lid, add the drained pasta and the parsley and toss together to combine. Divide the pasta sauce and seafood between the serving bowls and grate a little lemon zest over the top before serving. Serve with fennel salad.

Fennel, radicchio salad with apple and walnuts

1. To toast your walnuts: pre-heat oven to 180°C. Add walnuts for 8 minutes until golden.
2. Cut the fennel, apple and radicchio into chunks and place them into a bowl.
3. Scatter with the toasted walnuts and drizzle with the white balsamic vinegar and olive oil.
4. Season with salt and pepper and toss to combine all the ingredients. Serve.