4 tbspn MCT Oil
1 onion finely chopped
1 carrot sliced
425g can crushed tomatoes
1/2 cup white wine
1 tspn sugar
3 cloves garlic crushed
20 black mussels
1/4 cup white wine
1/4 cup fish stock
375g spaghetti
125g Calamari rings
125g Firm white fish fillets cubed
200g raw medium prawns, peeled and de-veined
10g fresh flat leaf parsley chopped
200g can clams drained

Heat half the oil in a frying pan, add the onion and carrot and stir over medium heat for 10 minutes
or until golden.  Add the tomato, wine, sugar and two thirds of the garlic.  Bring to the boil, then
reduce the heat and simmer for 30 minutes stirring occasionally.  Scrub the mussels and pull out the
beards.  Discard any that are broken, or that don’t close when tapped.  Rinse well.  Heat the wine,
stock and remaining garlic in a large frying pan.  Add the mussels.  Cover and shake the pan over
high heat for 4-5 minutes.  After 3 minutes, start removing opened mussels.  After 5 minutes discard
any unopened mussels.  Reserve the liquid.  Meanwhile cook the spaghetti in boiling salted water
until al dente.  Drain.  Heat the remaining MCT Oil in a frying pan and stir fry the calamari, fish and
prawns in batches for 2 minutes or until just cooked.  Add to the tomato sauce with the reserved
liquid, mussels, parsley and clams.  Heat through add the spaghetti and combine.
Little Leakers
Seafood Marinara