It’s seafood Sunday! And there’s no more comforting way to end off the weekend than with an indulgent pasta. Make your own marinara sauce from scratch with this delectable recipe.
2 tbsp olive oil
6 anchovy fillets
4 garlic cloves, peeled and crushed
1 red chilli, finely chopped
200 ml dry white wine
410g tin chopped tomatoes
Salt and black pepper
200g prawns, peeled and roughly chopped
250g spaghetti, cooked according to packet
4 tsp chopped parsley, to garnish
1. Heat the olive oil in a pan over medium heat. Add the anchovies, garlic and chilli and fry for about 2 minutes until the anchovies ‘melt’. Turn up the heat, add the wine and reduce for 2 minutes.
2. Add the chopped tomatoes, and season. Leave to simmer for about 15 minutes. If the sauce becomes too thick, add a little water. Add the mussels and prawns, then cover and steam for 5 minutes. Once the shells have opened, scoop out the mussel, discard the shells and return to the sauce.
3. Place a serving of spaghetti on a plate and top with the sauce. Season, and garnish with parsley.