Seafood Marinara

Name: Seafood Marinara
Ingredients: 4 lbs mussels (or a combination of both) or 4 lbs clams, cleaned (or a combination of both); 4 tablespoons dry white wine; 1 lb spaghetti; 4 tablespoons olive oil; 2 garlic cloves, very finely chopped; 1 red chili pepper, deseeded and finely chopped; 8 ounces peeled raw shrimp; 1 1/4 cups tomato sauce; 2 ounces basil leaves, torn into pieces; 1 ounce parsley, leaves only, chopped; salt and pepper

11 ingredients

6 steps

Ingredients

4 lbs mussels (or a combination of both) or 4 lbs clams, cleaned (or a combination of both)
4 tablespoons dry white wine
1 lb spaghetti
4 tablespoons olive oil
2 garlic cloves, very finely chopped
1 red chili pepper, deseeded and finely chopped
8 ounces peeled raw shrimp
1 1/4 cups tomato sauce
2 ounces basil leaves, torn into pieces
1 ounce parsley, leaves only, chopped
salt and pepper

Directions

1

Place the mussels and/or clams in a saucepan and pour in the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not.
2

Strain through a sieve reserving 2/3 cup of the cooking water - not the bottom part where the grit is. Remove the meat from the shells and reserve.
3

Meanwhile cook the spaghetti according to pack instructions until al dente.
4

While the spaghetti is cooking heat the oil in a heavy based frying pan, add the garlic and chili and saute for 20 secs. Tip in the shrimp and saute for a further minute.
5

Pour in the tomato sauce and the reserved cooking liquor. Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through.
6

When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined. Serve at once.