Light Prawn & Calamari Spaghetti


  • 500 g Spaghetti
  • 400 g Prawns
  • 300 g Calamari
  • 400 g Tinned Tomatoes
  • 5 Cloves Garlic
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 1/2 tsp Sugar
  • 2 tsp Basil
  • 1/2 Lemon
  • Salt & Pepper
  • 300 g Mussels Optional


  • In a pot, boil the spaghetti according to the packet directions in salted water until al dente. Drain.
  • In the meantime, heat the butter and olive oil in another pot. When that is hot, put in the garlic and fry for 3 minutes on medium heat.
  • Add the prawns and basil in the pot and fry for about 2 minutes before adding in the calamari.
  • Stir the contents for another two minutes and pour in the white wine. Let it cook off for a few more minutes before adding the tomatoes.
  • Throw in the brown sugar and lemon zest and juice.Simmer for a few minutes, and season with salt and pepper.
  • Turn off the heat and dish out the spaghetti in bowls before adding in the sauce and seafood (more for me, thanks!).
  • Serve with parsley sprigs and grated Parmesan on the side. Top up with optional mussels.