500g spaghetti
½ cup extra virgin olive oil
1 red onion, finely diced
2 cloves garlic, crushed
Salt flakes and freshly ground black pepper, to taste
12 small Blue Mussels, scrubbed and debearded
24 small Vongole (see notes)
½ cup dry white wine
400g medium green Prawns, peeled and deveined
300g Tuna steak, skin off, cubed
400g Squid, cleaned and cut into strips
¼ cup chopped flat-leaf parsley

 

Toasted Seasoned Breadcrumbs
8 slices stale white bread, broken into pieces
¼ cup chopped flat-leaf parsley
1 clove garlic, chopped
1 lemon, zested
¼ cup extra virgin olive oil

Make Toasted Seasoned Breadcrumbs: place bread, parsley, garlic and lemon zest into a food processor and pulse until fine crumbs form. Heat olive oil in a small frying pan, add breadcrumb mixture and stir over a medium heat for 3-5 minutes, until crisp and golden. Set aside.

Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente (cooked, but still retaining a ‘bite’ in the centre).

 

Meanwhile heat half the olive oil in a frying pan, add onion, garlic, salt and pepper and cook over a medium heat until onion softens and just starts to colour. Increase heat and quickly add Mussels, Vongole and wine. Stir and cover for a minute or 2, until shells start to open. Using a slotted spoon, remove open shells, placing them on a plate. Cook for another few minutes, removing shells as soon as they open. Discard any that do not open. Reduce heat to medium and set open shells aside.

Add Prawns and Tuna to the pan and cook, stirring occasionally, for 2-3 minutes, until they are opaque. Add Squid and cook, stirring, for a further 30 seconds. Return Mussels, Vongole and any of their juices to the pan. Cover and remove from heat until spaghetti is cooked.

Drain cooked spaghetti, add to frying pan with seafood, remaining olive oil and parsley and toss over a medium heat to mix well.

Serve immediately sprinkled with toasted breadcrumbs.