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Spaghetti Marinara

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Prep time Cook time Difficulty Views Rated (2) Recipe #
5m 15m 2-Pretty easy 6416
5 stars
Forked by winjer on 30 May 2009 (0 descendants)

Description (Some HTML is OK)

Great summer dish ... packed full of flavour!


Makes 2 servings

  • 400g pack of frozen "fruits de mer" (scallops, prawns, squid and mussels)
  • 1 large red onion, peeled and finely chopped
  • 2 large cloves of garlic, peeled and finely chopped
  • 1 punnet of cherry tomatoes
  • 1 chilli, cut in half, de-seeded and finely chopped
  • 1 lemon, cut in half (half for the recipe / other half cut into quarters for garnish)
  • 1 glass of wine
  • Handful of fresh basil
  • 2 tbs olive oil
  • Freshly ground black pepper & sea salt for seasoning
  • 200g spaghetti (no 12 is nice and fine)

Preparation (Some HTML is OK)

1. Heat the olive oil in a non stick pan, add the onions and gently cook until soft (approx 5 mins). Meanwhile ... rinse the frozen seafood and gently break apart.

2. Once the onions are soft, add the chopped chilli and garlic and stir for a minute or 2, then add the seafood and white wine. Gently stir until the seafood is mixed and wine comes to a simmer. Add the cherry tomatoes ans season with plenty of pepper and just a little salt. Cover and simmer gently for 8 minutes.

3. Put the pasta into boiling water and cook till "al dente" (approx 8 mins). Drain when ready then add to the pasta sauce.

4. Add torn basil leaves, juice of half a lemon and mix gently.

Serve with lemon garnish and parmesan cheese if you like.

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Comments (4)

  • Guslee said on 11 Mar 2013:

    Great recipe, really easy and tastes like when I have ordered this dish in a restaurant :)

    Guslee tried this and rated it 5 stars
  • stuart and jen (recipe author) said on 11 May 2013:

    thanks Guslee ... I was inspired by Carluccio's in London for this ;-)

  • Gormeh said on 29 May 2016:

    Didn't have the lemon and never measure but it came out great and I'd say Parmesan is an essential not an optional ingredient. (Never use the stuff in tins though.) Thanks for the recipe it'd been a long time since I made it last and I needed a refresher. My 8yo grandson enjoyed some sauce on his spaghetti but I spared him the seafood pieces and kept them a secret. Ive made a very similar dish using tripe as the protein but its an acquired taste and foreign to most North Americans. They don't know what they are missing.

    Gormeh tried this and rated it 5 stars
  • stuart and jen (recipe author) said on 02 Oct 2016:

    Gormeh ... glad you enjoyed it!

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Serve with a crisp Pinot Grigio ...View on Flickr