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  • 2 tbsp olive oil
  • 2 banana shallots, diced
  • 2 cloves garlic, crushed
  • 500 g clams
  • 75 ml white wine
  • 175 g raw peeled tiger prawns
  • 4 large courgettes
  • juice of ½ small lemon
  • 2 tbsp parsley, chopped
  • 50 g Parmesan, finely grated


  1. Heat the oil in a deep frying pan. Add the shallots and garlic and fry for 3 minutes. Add the clams and toss in the onions. Add the wine and bring up to the boil. Cover with a lid for 4 – 5 minutes until the clams have opened.
  2. Put the courgettes through the spiralizer to make spaghetti.
  3. Remove the lid and add the prawns. Bubble away over a high heat until they have turned pink.  Add the courgettes and toss over the heat for about 4 minutes until just tender.
  4. Add the lemon, parsley and cheese. Season well, then remove from the heat.
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