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Sharing our food heritage with you

Spaghetti Marinara

Spaghetti Marinara

A classic dish for the seafood lover, Spaghetti Marinara is one of those dishes I just cannot enough of. Rich with seafood as the name suggests, spaghetti Marinara tastes best any time of the year.

Here’s how we make it.

Ingredients

80-100g spaghetti per person

12 King prawns

12 Mussels

5 Tbsp ev olive oil

3 Tbsp chopped parsley

1 Tbsp chilli flakes

4 Garlic cloves

50 ml dry white wine (Pinot Grigio)

Parmesan cheese (optional)

Instructions

Fill a pot with water and bring it to a rolling boil. Add some salt and spaghetti and cook for one minute less that what the package says. For example, if the packet says 10 minutes cook for 9 minutes.

In a bowl, add the prawns – deveined and with the tails still attached, 1 finely chopped garlic clove, ½ tbsp chilli flakes and one 1 tbsp parsley. Mix everything well together.

In a hot pan, throw in the prawns and cook for 1 minute per side. Take out the prawns and put on a plate.

In the same frying pan add 3 tbsp EV olive oil, 2 garlic cloves, 1 tbsp finely chopped parsley,  ¼ tbsp chilli flakes. Season with salt and pepper, then toss in the spaghetti and a couple of ladles of water (You can save some of the pasta water while you boil pasta and use that. It is richer and brings out more flavour and creaminess).

Clean the mussels and discard any open or damaged mussels.

In a pot fry 1 tbsp EV olive oil, 1 finely chopped garlic clove  and ¼ tbsp chilli flakes. Cook the garlic until it is translucent.Then, add the white wine and mussels. Put the lid on, shake the pot and cook till mussels open. Approximately 1-2 minutes. Discard any closed mussels.

Plate the pasta and decorate each plate with 3 prawns and 3 mussels. Add the remaining tablespoon of chopped parsley on top. Serve and enjoy. And, yes some parmesan cheese always makes it better.

5 from 1 reviews

Spaghetti Marinara

October 20, 2020
: 4
: 15 min
: 15 min
: 30 min
: Medium

A classic dish for the seafood lover. This tastes best any time of the year, however it will taste superb close to the sea.

By:

Ingredients
  • 80-100g spaghetti per person
  • 12 King prawns
  • 12 Mussels (preferable Australian)
  • 5 Tbsp ev olive oil
  • 3 Tbsp chopped parsley
  • 1 Tbsp chilli flakes
  • 4 Garlic cloves
  • 50 ml dry white wine (Pinot Grigio)
Directions
  • Step 1 Fill a pot with water and bring it to a rolling boil add salt and spaghetti and cook for one minute less that what the package says. For example, if the packet says 10 minutes cook for 9 minutes.
  • Step 2 In a bowl add the prawns – deveined and with the tails still attached, 1 garlic clove, finely chopped, ½ tbsp chilli and one 1 tbsp parsley. Mix all together.\
  • Step 3 In a hot pan throw in prawns and cook for 1 minute per side. Take out the prawns and put on a plate.
  • Step 4 In the same frying pan add 3 tbsp ev olive oil, 2 garlic cloves, 1 tbsp parsley finely chopped ¼ tbsp chilli season with salt and pepper, toss in the spaghetti and a couple of ladles of water (you can save some of the pasta water).
  • Step 5 Clean the mussels and discard any open or damaged mussels.
  • Step 6 In a pot fry 1 tbsp ev olive oil, 1 garlic clove finely chopped and ¼ tbsp chilli.
  • Step 7 Cook the garlic until it is translucent. Add white wine and mussels. Put the lid on and shake the pot and cook till mussels open. Approximately 1-2 minutes. Discard any closed mussels.
  • Step 8 Plate the pasta and decorate each plate with 3 prawns and 3 mussels. Add the remaining tablespoon of chopped parsley.
  • Step 9 Serve and enjoy. It is optional if you like some parmesan cheese.

Did you like spaghetti Marinara? Let us know in the comments below.

Have you checked out the recipe for Gnocchi with Mushrooms, sage and burnt butter yet?

 



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