Recipe

Marinara with buckwheat noodles

Sep 30, 1975 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Marinara with buckwheat noodles
  • 500 gram vongole (clams)
  • 2 tablespoon rock salt
  • 16 uncooked medium king prawns (720g)
  • 400 gram kingfish
  • 400 gram cleaned squid hoods
  • 1 tablespoon olive oil
  • 1 medium red onion (170g), chopped finely
  • 2 clove garlic, crushed
  • 1 medium red capsicum (200g), chopped coarsely
  • 1/2 cup (125ml) white wine
  • 800 gram can diced tomatoes
  • 1/2 teaspoon dried chilli flakes
  • 375 gram buckwheat noodles

Method

Marinara with buckwheat noodles
  • 1
    Place vongole and salt in large bowl, cover with cold water. Refrigerate for 1 hour to purge any grit. Drain and rinse well.
  • 2
    Shell and devein prawns, leaving tails intact. Remove skin and bones from fish; chop flesh coarsely.
  • 3
    Heat oil in large saucepan; cook onion, garlic and capsicum, stirring, until onion softens. Add wine; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Add tomatoes and chilli; simmer about 20 minutes.
  • 4
    Add seafood; cook, stirring occasionally, about 8 minutes or until cooked through.
  • 5
    Cook noodles in large saucepan of boiling water until just tender; drain.
  • 6
    Serve marinara with noodles.

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