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

  1. 1
    Cook spaghetti according to pack instructions, drain.
  2. 2
    Add the garlic, stock and wine to a saucepan, bring to the boil and reduce by half.
  3. 3
    Combine a small amount of the reduction with the Philly* in another bowl and whisk until smooth.
  4. 4
    Add back to the pan and whisk until smooth over a medium-low heat.
  5. 5
    Stir through the capers, lemon rind and seasoning.
  6. 6
    Add the mussels and prawns, cover and cook for 2 minutes.
  7. 7
    Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked.
  8. 8
    Stir through the pasta and parsley and heat through.
  9. 9
    Serve topped with Parmesan.

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