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Recipe

Spaghetti marinara

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Spaghetti marinara
  • 100 gram vongole (clams)
  • 80 gram spaghetti
  • 2 tablespoon olive oil
  • 6 green prawns, peeled, de-veined, tails intact
  • 4 baby octopus, cleaned, halved
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup white wine
  • 400 gram can diced tomatoes
  • 1 tablespoon chopped parsley

Method

Spaghetti marinara
  • 1
    Soak vongole in a bowl of water to remove sand and grit. Keep changing water until water is clear.
  • 2
    Cook spaghetti in a large pan of boiling, salted water following packet instructions. Drain well.
  • 3
    Meanwhile, in a large frying pan, heat half the oil on high. Cook prawns 2-3 minutes until they change colour. Transfer to a large bowl. Cook octopus in same pan 2-3 minutes until just cooked (do not overcook). Transfer to bowl with prawns.
  • 4
    Heat remaining oil in same pan on high. Saute onion and garlic 3-4 minutes until tender. Stir in wine and heat 1-2 minutes, stirring, until reduced by half. Blend in tomatoes and simmer 5 minutes. Add vongole. Cook, covered, 2-3 minutes until clams open. Discard any that do not.
  • 5
    Return seafood to pan with pasta. Toss well. Serve sprinkled with parsley.

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