MUSSELS & SPAGHETTI
PREPARATION: 5min ~ COOK: 10min ~ READY IN: 20min
1 chorizo, sliced
1 tbsp Hillfarm Garlic Infused Canola Oil
2 cloves garlic, finely diced
1⁄2 red onion, finely sliced
1⁄2 cup pickled baby octopus
500 g mussels, steamed and removed from shell
1 jar Barilla Ricotta sauce
Zest of 1 lemon
1 tsp lemon juice
1⁄4 cup parsley, chopped
200 g Barilla Whole Grain Spaghetti, pre-cooked
- In a cold pan add the chorizo and slowly heat to medium-high to render out oils, then add garlic and onion. After 1 minute add the baby octopus, mussels and ricotta sauce.
- Once heated through season with lemon zest and juice. Add the chopped parsley and finally stir through the spaghetti. Toss to combine and then serve.