Good spaghetti marinara
12 uncooked medium prawns
12 small mussels
300g boneless, skinless white fish fillets
2 small squid (calamari)
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
1 large fresh red chilli, sliced
1/4 cup (60ml) dry white wine
1 cup (250ml) tomato cooking sauce (provvisto sugo or passata)
salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
parmesan or romano cheese, for serving
Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards. Cut fish into 2cm pieces. Trim scallops if necessary.
To clean squid, gently pull head and entrails away from body of squid. Remove clear backbone (quill) from inside body. Cut tentacles from head, just below eyes; discard head. Remove side flaps and skin from squid hood with salted fingers, pulling firmly. Wash hood, tentacles and flaps thoroughly. Cut hood into rings, cut tentacles into pieces.
Boil spaghetti in a large pan of boiling salted water, uncovered until just tender; drain. Return to pan.
Meanwhile, heat a large non-stick frying pan over high heat; add 1 tablespoon of the oil then prawns, fish, scallops and squid, in batches with remaining oil, until browned lightly but not cooked through. Remove from pan.
Add garlic, chilli and mussels to pan; cover, cook, for about 1 minute or until mussels open. Add wine; boil, uncovered, until reduced by half. Add tomato cooking sauce; bring to the boil.
Return seafood to pan with salt and pepper to taste; simmer, uncovered, until seafood is just cooked through.
Toss sauce through hot pasta; sprinkle with parsley. Serve immediately with cheese.
Not suitable to freeze. Pasta suitable to microwave.