Spaghetti marinara

CategoryDifficultyIntermediate

Take a shortcut with a good marinara mix or choose your own favourite seafood.
NOTES
Available from fishmongers.

Yields4 Servings
Prep Time10 minsCook Time26 minsTotal Time36 mins
INGREDIENTS
 60 ml olive oil, plus extra to toss
 4 garlic cloves, finely chopped
 6 anchovy fillets
 2 g can chopped tomatoes
 200 ml dry white wine
 500 g spaghetti
 300 g mussels, scrubbed, debearded
 800 g good-quality marinara mix
 200 g peeled green prawns
 Torn flat-leaf parsley leaves, to serve
 Salt, to season
1

Heat 2 tablespoons oil in a large frypan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.

2

Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.

3

Add the mussels to the pan of sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.

Ingredients

INGREDIENTS
 60 ml olive oil, plus extra to toss
 4 garlic cloves, finely chopped
 6 anchovy fillets
 2 g can chopped tomatoes
 200 ml dry white wine
 500 g spaghetti
 300 g mussels, scrubbed, debearded
 800 g good-quality marinara mix
 200 g peeled green prawns
 Torn flat-leaf parsley leaves, to serve
 Salt, to season

Directions

1

Heat 2 tablespoons oil in a large frypan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.

2

Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.

3

Add the mussels to the pan of sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.

Spaghetti marinara

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