Seafood Spaghetti

A gorgeous seafood concoction with a Japanese twist.


Serves: 2

  • 5g wakame
  • 70g squid
  • 70g small prawns
  • 8 mussels, in shells
  • 180g spaghetti
  • olive oil
  • knob of butter
  • 2 tbsp sake or white wine
  • 2 tbsp soy sauce
  • salt and pepper to taste
  • some nori, cut into fine strips


  1. Soak the wakame to reconstitute, and cut into bite size pieces. Cut the squid into bite size strips. Rinse the mussels in salted water.
  2. Cook the spaghetti in plenty of slightly salted water, then drain and sprinkle with olive oil.
  3. Pour the sake in a frying pan (if it is not enough to cover the bottom of the pan, add some more). Add the butter, salt and pepper, then all the seafood. Cover with a lid and steam until the mussels open.
  4. Keeping the pan on the heat, add the cooked spaghetti to the seafood. Season with soy sauce, salt and pepper.
  5. Add the wakame just before removing the pan from the heat.
  6. Dish up the spaghetti and sprinkle on the nori just before serving.