My Mama’s Spaghetti Marinara is probably nothing like an actual Italian mama’s one! I’m sure there is a whole art to how the Italians make this and the real thing must surely involve sea food bought from an actual fishmonger and not from the supermarket frozen food section! Still, this is a brilliant weekday storecupboard/freezer meal for when you need to get dinner on the table quickly and it is really easy to make.
This Is What You Need:
2 tbsps olive or rapeseed oil
2 tbsps dried Italian herbs
1 onion, finely chopped
2 to 3 garlic cloves, crushed
700g approx assorted seafood (mussels, prawns, clams etc)*
a couple of handfuls of pomodoro/cherry tomatoes halved or chopped
glass of dry white wine
1 tsp of dried crushed red chillies (optional)
This is What You Do:
Boil the spaghetti according to packet instructions and drain reserving some of the water. Return the spaghetti to its pan, coat in the water and stir in a good glug of olive oil to stop it from clumping and sticking.
Fry the herbs in the oil in a heavy bottomed pan
Saute the onion in the oil for five minutes before adding the garlic and cooking for a further two minutes.
Add the chopped tomatoes and cook for a couple of minutes.
Pour in the wine and let it bubble until most of it is boiled off. Alternatively, cook the tomatoes in a separate pan and add the wine to that as shown in the last pic above (because I forgot to photograph the first method!)
Add the seafood and cook on a low to medium heat according to packet instructions, which is usually no more than five minutes as the seafood is pre-cooked. You will need to break down the blocks of seafood a few times as it ‘defrosts’ in the pan.
Stir the mixture and pasta together and add the parsley.
Serve with parmesan (although a Maltese friend is horrified that we add grated parmesan to our Seafood Pasta so it’s up to you!)