• sandrabrandalise


COOKBOOK: Womens Weekly Cook (how to cook absolutely everything)

There’s nothing like a plate of spaghetti served with seafood! Nothings beats this dish! There are many combinations for spaghetti marinara and you can swap and change some of the seafood ingredients upon your choice. This particular recipe has anchovies which I'm not particularly fond of but it gave it an amazing flavour which I really enjoyed.



Serves 4

500g prawns, uncooked and peeled, deveined

300g of white fish fillet, chopped in bite size

550g spaghetti

1/2 cup water

1/2 cup of white wine

250g mussels

2 tablespoons olive oil

1kg tomatoes, diced

3 cloves of garlic, chopped finely

1 large tablespoon tomato paste

45g anchovies, chopped

handful of fresh herbs (parsley, basil, mint, oregano) chopped finely

Salt & pepper

Heat olive oil in deep pot. Add garlic, fry for a few seconds and then add tomatoes, herbs & wine and water. Bring to boil and simmer. Add the fish, anchovies and mussels. Mix well. Add the prawns , sand & pepper, bring to boil and simmer for a further 5-6mins or until prawns are cooked (changed colour to pinkish)

Cook spaghetti as per instructions on package. Drain Add marinara sauce to cooked spaghetti and allow it to stand for 5-10mins before serving. The pasta absorbs the sauce and the taste is unbelievably better!

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