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Spaghetti alla Marinara
Preparation time: 40 minutes + 2 hours soaking time
Total cooking time: 50 minutes
Serves 4-6 |
12 mussels, scrubbed, beards removed
¼ cup white wine, extra
¼ cup fish stock
1 clove garlic, extra, crushed
30g butter
125g calamari rings
125g boneless white fish fillets, cubed
200g raw medium prawns, shelled, deveined
1/2 cup fresh parsley, chopped
200g can clams, drained
375g spaghetti
TOMATO SAUCE
2 tablespoons olive oil
1 onion, finely chopped
1 carrot peeled and finely chopped
1 red chilli, seeded and chopped
2 cloves garlic, crushed
425g can tomatoes, crushed
½ cup white wine
1 teaspoon sugar
pinch of cayenne pepper
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- Soak cleaned mussels for 2 hours in cold water. Discard open or damaged mussels.
- To make Tomato Sauce: Heat oil in a medium pan. Add onion and carrot; stir over medium heat 10 minutes or until lightly browned. Add chilli, garlic, tomato, white wine, sugar and cayenne pepper. Simmer, uncovered, 30 minutes, stirring occasionally.
- Meanwhile, heat extra wine, stock and garlic in large pan. Add mussels, cover; shake over high heat for 3-5 minutes. After 3 minutes start removing opened mussels; set aside. After 5 minutes discard any unopened mussels. Reserve wine mixture.
- Melt butter in a frying pan. Add calamari rings, fish and prawns. Stir-fry for 2 minutes; set aside and keep warm.
- Add wine mixture, parsley, cooked seafood and clams to tomato sauce. Reheat gently.
- Cook pasta in a large pan of boiling water until tender. Drain. Combine sauce and pasta and serve.
Note: Tomato sauce may be made ahead. Complete dish just prior to serving.
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