Sustainable seafood pasta

Ingredients:

• 4 cloves fresh garlic (local if you can)

• 250g butter

• 300ml olive oil

• 2 brown onions, diced

• 250 ml whipping cream

• 1 large zucchini, diced

• 250g msc W.A prawns

• 300g cuttlefish

• 2 fillets Spanish mackerel

• 400g W.A clams

• 1 punnet of sweet cherry tomatoes

• 2 packets of spaghetti, your preference is fine

• 2 kaffir lime leaves julienned finely

• 1 handful of fresh tarragon and garlic chives, finely diced

• 2 limes to garnish

• salt and pepper to season

Method:

1. Put a large pot of salted water on to boil.

2. Peel uncooked prawns, you can leave the tail on if you like for appearance.

3. Season and grill Spanish mackerel fillets, leave slightly undercooked, set aside.

4. Sautee onion in another large high sided frypan, with half of the butter and oil until translucent.

5. Add half the garlic and all of the zucchini– cook for 2 minutes.

6. Add white wine, reduce for 2 minutes.

7. Add cream and reduce for 4 minutes, season with salt and pepper.

8. Cook the spaghetti for required time on the packet, drain, set aside, keep warm.

9. In a separate large fry pan or wok, heat the remaining butter and oil until sizzling.

10. Add prawns and cuttlefish, Sautee for 1 minute, add cherry tomatoes cook for 1 minute.

11. Add clams and cook until they open, roughly 1- 2 minutes, add all to the cream sauce with the grilled flaked mackerel.

12. Mix all the seafood and spaghetti together, add fresh tarragon and garlic chives and dish out evenly to 4 different bowls.

13. Finish with finely julienned kaffir lime and lime cheeks.