Spaghetti Marinara

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE a lot of the preparation of the seafood is during the initial 30 minute cook of the sauce."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (657.8 g)
  • Calories 1131.4
  • Total Fat - 61.7 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 396.6 mg
  • Sodium - 1503.1 mg
  • Total Carbohydrate - 86.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.6 g
  • Protein - 61.8 g
  • Calcium - 192.4 mg
  • Iron - 8.7 mg
  • Vitamin C - 38.3 mg
  • Thiamin - 0.8 mg

Step 1

Heat half the oil and half the garlic in a large heavy-base frying pan; cook, stirring, for about 1 minute or until fragrant but not browned, add the tomatoes, basil, salt and sugar, bring to the boil, then simmer, uncovered, stirring occasionally, for abut 30 minutes or until sauce is very thick and remove sauce from pan.

Step 2

Meanwhile, scrub mussels; remove beards and rinse clams; shell and devein prawns, leaving tail (personally I would remove) intact and cut fish into 3cm chunks.

Step 3

Remove head and entrails from calamari; remove clear backbone (quill) from inside the body and then remove side flaps and skin from hood. wash well, slice hood into rings and cut tentacles into pieces.

Step 4

In same large frying pan, add well-drained mussels, clams and wine and cook, covered, over high heat for 2 minutes; uncover, for a further 1 minute or until liquid has almost evaporated and mussels and clams are open.

Step 5

Push mussels and clams to the side of the pan, add remaining oil to pan; add prawns, fish, calamari and remaining garlic; cook, turning seafood carefully, for about 2 minutes, add the tomato sauce, stir gently until seafood is just tender and tomato sauce is heated through and season to taste with salt and freshly ground pepper and sprinkle with parsley.

Step 6

Gently toss the hot pasta with the seafood mixture, serve and enjoy.

Tips & Variations


No special items needed.

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