Pasta marinara

Name: Pasta marinara
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: Serves 4-6
Cuisine: Italy
Ingredients: 125 ml (4 fl oz) white wine; 3 x 425 g (13½ oz) cans whole peeled Italian tomatoes, undrained and puréed in a food mill or food processor; 5 cloves garlic, finely chopped; 250 g (8 oz) calamari hoods, sliced into rings; 250 g (8 oz) scallops, deveined, cleaned and dried; 8-10 firmly closed small mussels, scrubbed clean; 15 g(½ oz) fresh flat-leaf parsley, chopped; 500 g (1 lb) dried spaghetti; 500 g (1 lb) cooked medium prawns, shelled; 1 large onion, finely chopped; 1 bay leaf; 125 ml (4 fl oz) olive oil; 2 sprigs of fresh parsley; 2 sprigs of fresh thyme

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

For this recipe, you can use any variety of seafood, but do not overcook it or it can become tough.

Ingredients

2 sprigs of fresh thyme
2 sprigs of fresh parsley
1 bay

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Tie the herbs and bay leaf in a bundle. Heat two thirds of the oil in a pot and cook the onion for 5 minutes without colouring. Add the wine and simmer until reduced by three quarters. Add the tomato, garlic and herb bundle and simmer, covered, for 20 minutes, then uncovered for 40 minutes. Add the mussels and simmer for 5 minutes until they open. Discard any unopened ones.