Spaghetti Marinara

This is my easy cheats version of Spaghetti Marinara made with just a few simple ingredients, as Hubby always takes last nights dinner to work for lunch the next day this makes for a very easy friday night dinner as left overs aren’t required.

I am usually making this for 2 adults & 2 kids, the kids mostly have just the pasta with tomato sauce and 2 or 3 prawns, so if you’re serving more just increase the quantities accordingly.

You will need:

A handful of Shelled Prawns

8 Mussels, cleaned with the beards removed

large scoop of Pippies, Clams or Vongole depending on what you call them

1 finely diced brown onion

1 garlic clove, crushed

1 400g tin crushed italian tomatoes.

handful of freshly chopped italian parsley

Salt & Pepper.

Olive oil

1/2 a pkt of spaghetti (or more depending on how hungry you are)

Bring a large pot of salted water to the boil. When it’s boiling add the spaghetti and cook until al dente. (approx 12-15mins) Heat oil in a frying pan and add the garlic & onions and saute until translucent, add the tomatoes, rinsing out the tin with a little water and add that to the pan as well.

Bring to a simmer & allow to cook so the liquid is reduced and the sauce thickens, add the cleaned seafood and stir, cover with a lid (or oven tray as my frying pan doesn’t have a lid) and allow to cook until all the shell fish have opened. Discard any that don’t open as they could be off and therefore make you sick. Sprinkle with chopped parsley.

Drain the pasta and either toss into the sauce or vice versa & Va bene dinner is served.

Just remember the purists among us will say no parmesan cheese with seafood (I think it’s because it makes the seafood taste sour)

Perhaps serve with some crusty bread to mop up the juices

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