Spaghetti Marinara is a delicious recipe that encapsulates all the flavors of the sea. It is light and tasty. The white wine gives the seafood a subtle flavor that compliments their sweetness. This dish is best served with garlic bread and white wine.
12 mussels, scrubbed and beards removed
2 tablespoons olive oil
1 onion chopped finely
1 carrot, peeled and finely chopped
1 red chili, seeded and chopped
4 cloves garlic, crushed
425g can tomatoes crushed
1/2 cup white wine
1 teaspoon sugar
Pinch cayenne pepper
1/4 cup white wine, extra
1/4 cup fish stock
125g calamari rings
125g boneless white fish fillets, cut into cubes
200g raw medium prawns, shelled, deveined
1/2 cup fresh parsley, chopped
200g can clams, drained
Cook the spaghetti in a large pot of salted boiling water according to package instructions or until al dente. Rinse with cold water and drain.
Place the cleaned mussels in a large bowl of cold water. If there are unopened or damaged mussels discard them.
After, heat the oil in a medium saucepan over medium heat. SautÃ© the carrot and onion until light brown around 8-10 minutes. Add half of the garlic, tomato, chili, white wine, sugar and cayenne pepper. Let it simmer over low heat for 20-30 minutes. Stir occasionally.
Pour the extra wine in a large pan. Add the stock, remaining garlic and mussels. Cover and increase the heat to high. After 3 minutes reduce the heat and remove the opened mussels. Transfer to a plate and set aside. Discard unopened mussels.
Melt the butter in a medium sized frying pan over low heat. Fry the calamari, clams, fish and prawns for 2-3 minutes. Set aside and keep warm.
Combine the wine mixture, cooked seafood, parsley and tomato sauce. Set the heat to low and let it simmer for 3-5 minutes. Add the pasta and mix well. Transfer to individual plates and garnish with chopped parsley. Serve warm.
Photo Courtesy Of: Â Allerina & Glen MacLarty