Spaghetti marinara
By: Ed Baines From: Good Food Live
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Spaghetti marinara
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4-6
Seafood lovers will enjoy Ed Baines's version of a classic Italian pasta dish, topped with a medley of luxury seafood
Ingredients
- 6 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, chopped
- 1 large Carrot, chopped
- 2 sticks Celery
- 100g Squid, cleaned and chopped
- 3 raw king Prawns, de-veined
- 50 g live Mussels, scrubbed
- 50 g fresh clams, scrubbed
- 50 g pink Prawns, cooked
- 1 crab claw, cooked, meat extracted from shell
- 225g Lobster, cooked, meat extracted from shell
- 100ml White wine
- 200ml fish stock
- 1/2 bunch Parsley, finely chopped
- 400ml fresh tomato sauce, (home-made or shop-bought)
- black pepper
- 200g spaghetti
- zest of 2 Lemons, grated
- squeeze of lemon juice
Method
1. Heat 4 tablespoons of olive oil in a heavy-based frying pan. Fry the onion, garlic, carrot and celery. Fry over medium heat, stirring often, for 5 minutes.2. Add the squid and raw king prawns and cook, stirring, for 1 minute. Add the mussels, clams and cooked prawns, followed by the white wine, fish stock and parsley.
3. Increase the heat and cook briskly for 3-4 minutes. Add the crab and lobster meat and stir in the tomato sauce. Season with salt and freshly ground pepper.
4. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain the spaghetti and toss with the remaining olive oil.
5. Toss the spaghetti with the seafood sauce and sprinkle over the lemon zest and a squeeze of lemon juice. Serve at once.
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