August 22, 2021
"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."
- 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 by Step Method
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.
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.
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.
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.
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.
Gently toss the hot pasta with the seafood mixture, serve and enjoy.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose fresh seafood for the best flavor and texture.
- For a richer flavor, use extra virgin olive oil.
- Substitute the olive oil with avocado oil. Avocado oil is a healthier alternative to olive oil as it contains a higher amount of monounsaturated fatty acids, which can help reduce inflammation and lower cholesterol.
- Substitute the white wine with vegetable broth. This is a great option for anyone who does not consume alcohol or is looking to reduce their intake of alcohol. Vegetable broth is a flavorful alternative that will still bring out the flavor of the seafood.
Vegetarian Marinara Replace seafood with 1 cup of diced eggplant, 1 cup of diced zucchini, 1 cup of diced bell peppers, 1/2 cup of sliced mushrooms, and 1/2 cup of sliced olives. Saute the vegetables in the olive oil and garlic until tender before adding the tomatoes, basil, salt, and sugar.
Rustic Garlic Bread: This simple, yet delicious, rustic garlic bread is the perfect accompaniment to the Spaghetti Marinara. It is made with freshly minced garlic, butter, and parsley, and is sure to bring out the flavors of the seafood and tomato sauce. The garlic bread will also provide a nice crunch and texture to the dish.
Grilled Asparagus: Grilled asparagus is a light and flavorful side dish that pairs perfectly with the spaghetti marinara. It is easy to prepare and requires minimal ingredients - simply brush with olive oil, season with salt and pepper, and grill until tender. The smoky flavor of the asparagus will complement the seafood and tomato sauce, while adding a nice crunch and texture to the meal.
FAQQ: How long should I cook the sauce for? A: Simmer the sauce, uncovered, stirring occasionally, for about 30 minutes or until it is very thick.
Q: What ingredients should I use for the sauce? A: The sauce should include tomatoes, garlic, onion, olive oil, salt, pepper, and any other herbs and spices you prefer.
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The recipe for Spaghetti Marinara was created by the Italian-American restaurateur Antonio Palumbo in the 1950s. He was known for his famous seafood dishes and is credited with popularizing Italian-American cuisine.
The dish was made famous in the 1970s when it was served to the cast and crew of the movie The Godfather. It became so popular that it was served at the film's premiere and is now considered a classic Italian-American dish.