Name: Spaghetti marinara
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 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

Ingredients

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

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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