Spaghetti Marinara

Name: Spaghetti Marinara
Ingredients: 2 tablespoons olive oil, plus extra to toss; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 cup dry white wine; 3 tablespoons tomato paste; 2 (410 g) cans crushed tomatoes; 500 g spaghetti; 500 g prawns; 300 g black mussels, washed, de-bearded; 2 tablespoons chopped flat leaf parsley

10 ingredients

8 steps

Ingredients

2 tablespoons olive oil, plus extra to toss
1 onion, finely chopped
3 garlic cloves, crushed
1 cup dry white wine
3 tablespoons tomato paste
2 (410 g) cans crushed tomatoes
500 g spaghetti
500 g prawns
300 g black mussels, washed, de-bearded
2 tablespoons chopped flat leaf parsley

Directions

1

Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
2

Add garlic and wine, and simmer 2 minutes.
3

Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened.
4

Season well.
5

Cook the pasta in boiling, salted water until al dente.
6

Drain and toss in a little olive oil.
7

Add prawns and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
8

Stir in parsley, then toss the sauce through the pasta and serve.