Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce, but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley used in this recipe with coriander leaves and stems.






Skill level

Average: 3.3 (38 votes)


  • 6 pale pointy green capsicum (peppers), or 2 regular green capsicum (peppers) (210 g gross)
  • 500 g dried fettuccine
  • 2¼ tbsp olive oil
  • 25 g unsalted butter
  • 1 red chilli, finely diced
  • 4 garlic cloves, crushed
  • 2¼ tbsp water
  • 500 g mussels, beards removed
  • 4 squid tubes, cut into 5 mm rings (300 g net)
  • 360 g raw king prawns, peeled, deveined, head and tails intact
  • 4 tomatoes, quartered, seeded and cut into 1 cm dice (180 g net)
  • 2 tsp salt
  • 1 tsp pepper
  • 10 g parsley, roughly chopped
  • 4–6 lemon wedges

Green harissa

  • 2 green chillies, roughly chopped
  • 65 g parsley, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • 1 lemon, rind grated
  • ¼ tsp caster sugar
  • 150 ml olive oil
  • ¼ tsp salt
  • black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a heavy-based chargrill (griddle) pan on high heat. Allow to heat up well. Cook the capsicum, turning regularly, for about 12 minutes (16 minutes if using regular capsicum), or until the skin is charred and blistering. Remove from the heat, place in a bowl and cover with plastic wrap. Once cool enough to handle, peel the capsicum, remove the seeds and cut into 1 cm dice. Set aside.

To make the green harissa, place the ingredients in a food processor. Process to a smooth, runny pesto consistency. Set aside.

Cook the fettuccine in plenty of boiling salted water for about 9 minutes (or as directed on packet minus 1 minute), or until al dente. If the pasta is ready before the seafood, drain, stir in a little olive oil and keep warm.

Meanwhile, in a large heavy-based saucepan with a lid, heat 1½ tbsp of the olive oil and the butter. Add the chilli and garlic and cook for 2 minutes, or until the garlic is nicely caramelised. Pour the water into the pan to stop the cooking. Add the mussels, squid and prawns, cover with a lid and cook for 2–3 minutes, or until mussels have opened. Discard any that do not open. Stir through the capsicum, tomato, remaining 3 tsp of oil, salt and pepper. Warm through, mix in the pasta and transfer to a large serving dish. Drizzle over the harissa and its oil. Scatter the parsley over the top and serve with a wedge of lemon.