Recipes

Make: Seafood Marinara

Sun 10 Dec 2023

Prep
20 minutes
Difficulty
Intermediate
Total Time
50 minuntes (including cooking time)

This dish combines the bounty of the sea with the goodness of homegrown tomatoes, creating a summer seafood marinara that's both delicious and satisfying.

400g spaghetti
250g large prawns, peeled and deveined
200g calamari rings
500g mussels, cleaned and debearded
4 cups homegrown tomatoes, chopped
1 onion, finely chopped
4 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
3 tablespoons olive oil
Lemon wedges for serving

In a large wok or pan, heat 2 tablespoons of olive oil over medium heat.
Add prawns and calamari, sautéing for 2-3 minutes until they just start to turn opaque.
Remove the prawns and calamari from the heat and set aside.
In the same pan, add the remaining olive oil and sauté the chopped onion and minced garlic until softened.
Pour in the white wine, scraping the bottom of the pan to release any flavourful bits.
Add the chopped homegrown tomatoes, tomato paste, red pepper flakes, salt, and black pepper.
Simmer the sauce for 15-20 minutes until it thickens and the tomatoes break down.
While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a separate pot, add cleaned mussels and a splash of white wine.
Cover and steam for 5-7 minutes or until the mussels open. Discard any that don't open.
Add the sautéed prawns and calamari to the tomato sauce, stirring gently to coat the seafood in the sauce.
Toss the cooked pasta in the seafood and tomato sauce mixture until well combined.
Gently fold in the steamed mussels and chopped fresh parsley.
Plate the Summer Seafood Marinara Pasta in a large serving dish.
Garnish with additional parsley, chilli flakes and lemon wedges on the side!