seaweed Phettuccine pasta by PhycoHealth

Phettuccine Seaweed Pasta with Mussels and Prawns

This sumptuous seafood dish will delight you and your friends.

To serve 4......


  • 300g Phettuccine
  • 1kg fresh debearded black mussels (preferably JB Mussels if you are local)
  • 24 deveined, shelled sustainable green prawns (Australian if you are local)
  • 100ml good virgin olive oil (local)
  • 8 cloves of garlic chopped (organic and local)
  • Large brown onion chopped (organic and local)
  • 1 long red chilli of choice chopped
  • 1/2 bunch of basil chopped (preferably from your garden)
  • 1/2 bunch parsley (preferably from your garden)
  • 1 cup of good white wine
  • 375g bottle of organic tomato passata
  • 150g shaved parmesan


  1. Boil water to cook pasta (6 mins)
  2. Put mussel into pot with white wine and steam open, then remove keeping all liquid stock
  3. Saute onion in olive oil and finish with chilli and garlic
  4. Add king prawns and basil until prawns get colour
  5. Add mussels, organic tomato passata and mussel stock to taste
  6. Toss with cooked pasta (6 mins al dente) and servce with shaved parmesan

Enjoy with good company!

Order your Phettucine here