Prep 15minute(s)
Ready In 30minute(s)
Serves 4
Ingredients
- 300g dried spaghetti
- 1 1/2 cups chicken stock
- 3/4 cup dry white wine
- 2 cloves garlic, crushed
- 125g block PHILADELPHIA Cream Cheese, cubed and softened
- 1 tablespoon capers, chopped
- 1 tablespoon grated lemon rind
- Salt and pepper to taste
- 12 black mussels, scrubbed and beards removed
- 12 medium green prawn cutlets
- 12 large scallops, without roe
- 1 squid tube, sliced into rings
- 1/4 cup flat leaf parsley, roughly chopped
Instructions
- COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain and keep warm.
- COMBINE the stock, wine and garlic to a medium saucepan, bring to the boil and reduce by half, add the PHILLY and whisk until smooth. Stir through the capers, lemon rind and seasoning.
- ADD the mussels and prawns, cover and cook for 2 minutes. Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked. Stir through the spaghetti and parsley and cook a further 3 minutes until heated through. Spoon the pasta into serving bowls. Serve immediately.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |