Spaghetti marinara

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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Ingredients

6 tbsp Olive oil
1 onion, chopped
2 garlic cloves, chopped
1 large carrot, chopped
2 celery sticks, chopped
100g Squid, cleaned and chopped
3 raw king prawns, de-veined
50g fresh mussels, scrubbed
50g fresh clams, scrubbed
50g 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 pasta sauce, (home-made or shop-bought)
salt and fresh ground black pepper
200g spaghetti
zest of 2 Lemons, grated
squeeze of lemon juice

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