Begin the “Cuttlefish spaghetti with mussels and prawns” recipe by cleaning the mussels. Place them in a pot with the wine, bring to a boil and cook for a few minutes until they open. Remove them, discard the shells and set aside. Then strain and reserve the cooking broth.
Next, peel the prawns and reserve the heads. Also peel and dice the garlic, onion and tomatoes. In a large pan or pot, heat 1 tablespoon of oil and sauté the prawn heads and prawns for 1 minute. Remove and set the prawns aside.
Then add 3 more tablespoons of oil to the pan and sauté the garlic and onion for 5 minutes or until translucent. Add the chopped anchovies, mussel broth and tomatoes. Bring to a boil, then reduce the heat and cook the sauce for 15 minutes. Season with salt, pepper, a pinch of oregano, basil and a teaspoon of sugar to balance the acidity. Cook for 5 more minutes.
To complete the sauce, add some of the mussels and prawns, reserving the rest for garnish. Then blend the sauce until smooth and homogeneous.
Finally, while the sauce is cooking, prepare the “Cuttlefish spaghetti” according to the package instructions. Drain and add the pasta to the sauce.
