Seafood Spagherri Marinara

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Seafood Spagherri Marinara

By Michele Ow

A classic, simple-to-make Seafood Marinara with mussels and prawns tossed through a tasty tomato sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 2-5


  • Olive oil
  • 1 no Anchovies
  • 1/2 no Calamari
  • 4 no Prawns
  • 8 no Mussels
  • 2 cloves Garlic, minced
  • 1/2 no Onion, finely chopped
  • 1/4 cup White wine (optional)
  • 1 cup Tomato crushed tomato / tomato puree
  • 1 cup Water
  • 1/2 tsp Sugar
  • 2 tbsp Finely chopped fresh parsley


  1. Heat butter with olive oil in a large skillet over high heat. Add seafood and cook. Take the calamari out at 1 minute, prawns at 1½ minutes. Transfer into a bowl.
  2. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic, anchovies and onion. Cook for 3 minutes until onion is translucent.
  3. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid.
  4. Simmer for 1 minute or until alcohol smell has evaporated.
  5. Add tomato mix, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  6. Add pasta, seafood, around ½ cup of reserved pasta cooking water into paper bag. Toss gently and wrap the papier.
  7. Bake at 180C for 10 minutes.
  8. Serve, drizzle with olive oil and garnish.
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