Ingredients
500g San Remo Pasta Instant Spaghetti
500g San Remo Tomato Onion and Garlic Pasta Sauce
2 tbsp Olive oil
2 tbsp Minced garlic
12 Medium prawns
12 Scallops
16 Clams
12 Mussels
Splashes of white wine
Sprinkle of Italian herbs mix
Salt and pepper to taste
Chopped Italian parsley
Parchment paper
Method
- Boil San Remo Pasta Instant Spaghetti in a pot of salted water for 4 minutes. Drain and set aside.
- Heat olive oil in a pan, sauté minced garlic until fragrant. Add pasta sauce and bring to boil.
- Add all the seafood into sauce and simmer for 2-3 minutes. Season with salt and pepper to taste.
- Remove seafood from sauce, leaving sauce in pan. Add Instant Spaghetti to sauce and coat evenly.
- Divide pasta into 4 bowl each layout with a large piece of parchment paper. Divide and add seafood to each bowl.
- Add a splash of white wine and a sprinkle Italian herbs mix to each bowl.
- Wrap and tie each portion into a bag with kitchen twine. Layout the bag in a baking tray.
- Bake in 200 °C preheated oven for 8 to 10 minutes.
- Open bag to serve and sprinkle with chopped Italian parsley.
