Spaghetti Marinara
14 ingredients
9 steps
Ingredients
- 300g dried spaghetti
- 2 cloves garlic, crushed
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine
- 125g block PHILADELPHIA Cream Cheese, cubed and softened
- 1 tablespoon capers, chopped
- 1 tablespoon grated lemon rind
- salt and pepper to taste
- 12 black mussels, scrubbed and beards removed
- 12 medium raw prawn cutlets Safeway 1 lb For $8.99 thru 02/09
- 12 large scallops, without roe
- 1 squid tube, sliced into rings
- 1/2 cup Italian flat-leaf parsley, roughly chopped
- 1/4 cup shaved Parmesan
Directions
-
1Cook spaghetti according to pack instructions, drain.
-
2Add the garlic, stock and wine to a saucepan, bring to the boil and reduce by half.
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3Combine a small amount of the reduction with the Philly* in another bowl and whisk until smooth.
-
4Add back to the pan and whisk until smooth over a medium-low heat.
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5Stir through the capers, lemon rind and seasoning.
-
6Add the mussels and prawns, cover and cook for 2 minutes.
-
7Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked.
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8Stir through the pasta and parsley and heat through.
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9Serve topped with Parmesan.
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