SPAGHETTI MARINARA

MY QUICK VERSION (Original Version uses fresh seafood & scallops)

250g dried spaghetti
5 Tblspns olive oil
14 king prawns, tails on (thaw frozen ones keeping juice for sauce)
100g salmon steak
3 tspns crushed garlic
ground black pepper
12 mussels (thaw frozen ones keeping juice for sauce)
King prawn tails, 10
Salmon pces, 100g
Freshly chopped garlic, 3t
Freshly ground black pepper
100g Calamari pieces
1T Chopped flat parsley finely chopped
Salt
1/2 cup cream

Place pasta in boiling water & heat olive oil in a large frypan. When oil begins to smoke, add prawns, fish pieces and garlic. Grind in a liberal amount of black pepper.

When garlic begins to brown, add calamari, stir, then add mussels. The juice from the mussels and other seafood will combine with the oil to make the sauce for the dish. From the time the seafood is added to the oil until this stage should take only 2-3 minutes. If you do not have a powerful stove top you should use two pans, dividing the ingredients between them.

Drain pasta well and add it to the pan. While mixing it through the seafood, add cream, chopped parsley and salt to taste.