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What you need
300g dried spaghetti
1 1/2 cups chicken stock
3/4 cup dry white wine
2 cloves garlic, crushed
125g PHILADELPHIA Block Cream Cheese, cubed and softened
1 tablespoon capers, chopped
1 tablespoon grated lemon rind
Salt and pepper to taste
12 black mussels, scrubbed and beards removed
12 medium green prawn cutlets
12 large scallops, without roe
1 squid tube, sliced into rings
1/4 cup flat leaf parsley, roughly chopped
How to make it
COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain and keep warm.
COMBINE the stock, wine and garlic to a medium saucepan, bring to the boil and reduce by half, add the PHILLY and whisk until smooth. Stir through the capers, lemon rind and seasoning.
ADD the mussels and prawns, cover and cook for 2 minutes. Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked. Stir through the spaghetti and parsley and cook a further 3 minutes until heated through. Spoon the pasta into serving bowls. Serve immediately.
Recipe or Meal Type
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