|500 g||onion — chopped|
|2||red peppers — chopped|
|2||yellow peppers — chopped|
|1 bunch||spring onions — sliced|
|400 g||mussel meat|
|100 g||So Good White Sauce powder|
|2 tin||Glenryck Pilchards in Six Gun Grill Seasoned Sauce|
|fresh dill — to garnish|
Heat the oil in a pot. Add the onions and fry until soft. Add the peppers and fry for 5 minutes.
Add the spring onions, prawns and mussel meat and simmer on medium heat for 10 minutes.
Mix the So Good White Sauce powder and the water. Add to the pot. Bring to the boil and simmer for 2 minutes. Add the Glenryck Pilchards in Six Gun Grill Seasoned Sauce and mix through. Remove from the heat.
Bring a pot of water with salt to the boil. Add the pasta and cook for 20 minutes, stirring often.
Drain and rinse under cold water.
Spoon some pasta into a dish and top with the seafood sauce.
Garnish with the fresh dill.