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Mussel et Scallop Spaghetti

ingredients

serves 4
225 g (8 oz) dried wholemeal (wholewheat) spaghetti
60 g (2 oz) 2 slices rindless lean back bacon, chopped
2 shallots, chopped finely
2 celery stick, chopped finely
150 ml (1/4 pint) 2/3 cup dry white wine
150 ml (1/4 pint) 2/3 cup fish stock
500 g (1 lb 2 oz) fresh mussels, prepared
225 g (8 oz) shelled queen or China bay scallops
1 tbsp chopped fresh parsley
salt and pepper

method

1. Cook the spaghetti in a saucepan of boiling water according to the packet instructions, or until the pasta is cooked but still 'al dente' (firm to the bite) - this will take about 10 minutes.

2. Meanwhile, gently dry-fry the bacon in a large non-stick frying pan (skillet) for 2 - 3 minutes. Stir in the shallots, celery and wine. Simmer gently, uncovered, for 5 minutes until softened.

3. Add the stock, mussels and scallops, cover and cook for a further 6-7 minutes. Discard any mussels that remain unopened after cooking.

4. Drain the spaghetti and add to the frying pan (skillet). Add the parsley, season to taste and toss together. Continue to cook for 1-2 minutes to heat through. Pile on to warmed serving plates, spooning over the cooking juices.

Wholemeal (wholewheat) pasta doesn't have any egg added to the dough, so it is low in fat, and higher in fibre than other pastas.

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