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Spaghetti marinarawith seafood

by Christina Julia

Spaghetti marinara with seafood

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 20 black mussels
  • 200g/7oz medium raw prawns, peeled and deveined
  • 50ml/2fl oz white wine
  • 50ml/2fl oz fish stock
  • 1 garlic clove, crushed
  • 350g/12oz spaghetti
  • 25g/1oz butter
  • 100g/4oz calamari rings
  • 100g/4oz skinless cod fillets,cubed
  • 200g/7oz canned clams, drained
  • For the marinara sauce
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, sliced
  • 2 garlic cloves, crushed
  • 400g/14oz canned peeled plum tomatoes, crushed
  • 125ml/4fl oz white wine
  • 1 teaspoon sugar


  • To make the marinara sauce, heat the olive oil in a pan, add the onion
    and carrot, and stir over a medium heat for 10 minutes or until the
    vegetables are lightly browned.
  • Add the garlic, tomatoes, white wine and sugar. Bring to the boil,
    reduce the heat and gently simmer for 30 minutes, stirring occasionally.
  • Scrub the mussels with a stiff brush and pull out all the hairy beards.
    Discard any damaged mussels or open ones that do not close when
    tapped on the work surface. Rinse well.
  • Heat the wine together with the stock and garlic in a large pan. Add the
    mussels. Cover the pan and shake it over a high heat for 4–5 minutes.
    After 3 minutes, start removing any opened mussels and set them aside.
    After 5 minutes, discard any unopened mussels and reserve the liquid.
  • Cook the spaghetti in a large pan of salted boiling water until al dente.
    Drain and keep warm.
  • Melt the butter in a frying pan, add the calamari rings, fish and prawns
    in batches, and stir-fry for 2 minutes or until just cooked through. Remove
    from the heat, and add the reserved cooking liquid, mussels, calamari,
    fish, prawns and clams to the marinara sauce. Stir gently until heated
    through. Gently combine the sauce with the pasta, and serve at once

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