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.
500g prawns, uncooked and peeled, deveined
300g of white fish fillet, chopped in bite size
1/2 cup water
1/2 cup of white wine
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!