Creamy Tomato Seafood Spaghetti
Serves 4 
Ingredients
1 tray of KONO™ Heat’n’Eat Chilli & Horopito or Garlic Butter Mussels
1 handful black Spanish olives
300mls cream
3 tbsp shredded Parmesan
500mls tomato-based pasta sauce
1 handful parsley, chopped
1 handful basil, shredded
200g smoked salmon
2 tbsp olive oil
2 cloves garlic, crushed
1 red onion, sliced
300g durum wheat semolina spaghetti
Cracked pepper, salt to taste
Method
Follow directions on back of pasta pack to cook. Once cooked, coat in olive oil.
Slice onion into segments, as you would an apple. Fry onion with garlic and add the frozen KONO™ mussels in the shell, olives and pasta sauce.
Simmer for 5 minutes.
Add cream, fresh herbs, salmon and pasta. Gently fold through parmesan.
Season well with cracked pepper and add salt to taste.
Chef’s note
This tasty meal is lovely in summer with a mixed leaf salad.