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  • Writer's pictureDelaille Raubenheimer

Delicious Seafood Pasta Recipe | Leading up to #InternationalCheninBlancDay

Serves 4 - 6


  • 1 onion, finely diced

  • 4 garlic cloves, finely sliced

  • 1 tsp chilli flakes (or more to taste)

  • 3 Tbsp tomato paste

  • 200ml FAT bastard Chenin Blanc

  • 800g whole Italian tinned tomatoes

  • 500g spaghetti

  • 1kg mussels, scrubbed & debearded

  • 1kg king prawns / giant tiger prawns, peeled & deveined but keep the tail on

  • 4 Tbsp butter, cubed

  • 3 Tbsp parsley, chopped

  • Juice & zest of 1 lemon

  • Lemon wedges, for serving

  • Salt and pepper, to taste

  • Extra-virgin olive oil


  • Heat a generous drizzle of olive oil in a very large pot over medium.

  • (You want to be able to combine all elements of the dish in one pot at the end so use a ±26-30cm dutch oven)

  • Cook onion with a pinch of salt until lightly golden and soft.

  • Add garlic and chilli flakes and cook until fragrant.

  • Add tomato paste and cook for a few minutes until the colour darkens to a rich brick red.

  • Pour in the FAT bastard Chenin Blanc and deglaze the pot well.

  • Stir until the smell of the alcohol is gone and the wine reduces slightly.

  • Pour whole tinned tomatoes and their juice into a bowl and crush them with your hands into uneven juicy little pieces.

  • Add crushed tomatoes and their juices to the pot.

  • Bring everything to a simmer. Simmer until the sauce thickens and season to taste.

  • Meanwhile- cook spaghetti in a large pot of boiling salted water. Cook until very al dente.

  • The pasta will continue to cook in the sauce so it should still have a lot of bite to it.

  • Scoop out and reserve 1 cup of pasta water. Drain the pasta.

  • Add cleaned mussels and prawns to the tomato sauce, layering the prawns on top as they are the most delicate. If you need a bit more liquid to cook the seafood pour in a dash of pasta water. Cover with a lid and cook for a few minutes, shaking the pot until the mussels open. Using tongs, remove mussels and prawns and set aside in a bowl.

  • Discard any mussels that have not opened.

  • Add the undercooked spaghetti and butter to the pot.

  • Reduce heat to medium, and stir gently, adding more pasta water if needed.

  • Stir until the sauce coats the pasta and the pasta is cooked.

  • Remove from the heat, return prawns and mussels to pot, and gently toss to combine.

  • Mix in parsley, lemon zest and lemon juice.

  • Serve pasta with lemon wedges for squeezing over, a simple salad and some crusty bread for mopping up the sauce.

Perfectly paired with a glass of Fat Bastard Chenin Blanc - showing juicy yellow peach and citrus flavours.


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