Spaghetti alla Marinara

Name: Spaghetti alla Marinara (Spaghetti & seafood sauce)
Cuisine: Italian
Ingredients: 1 lb 2 oz/500 g mussels; 1 lb 2 oz/500 g arselle (baby clams), soaked overnight in salt water; 1 lb 2 oz/500 g arselle (baby clams), soaked overnight in salt water; 3 tbsp fresh chopped parsley; 1 lb/450 g thinnest spaghetti; 4 oz/100 g octopus; 4 oz/100 g cuttlefish without the ink sac; 1 onion, finely chopped; salt; 6 tbsp olive oil; 1-2 glasses dry white wine; 2 cloves garlic, crushed

Spaghetti & seafood sauce

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This is a loose interpretation of Marcello’s delicious recipe, but it can be varied according to the season and individual taste, including crab and lobster, although that seems rather an extravagance.

Ingredients

1 lb/450 g thinnest spaghetti
4 oz/100

Europe
Italy
Fish course
Pescatarian
Tuscany
Noodles

Method

Cook half the mussels in a little water until just beginning to open. Keep half the mussels and all the clams aside. Clean the cuttlefish and octopus and chop finely. Remove the cooked mussels from their shells and chop finely. Heat the oil in a medium-sized pan and saute the onion. When soft add the octopus, cuttlefish and chopped mussels. Cook for about 5 minutes and then add the wine. When p