- Olive oil spray
- ½ cup olive oil
- 4 garlic cloves, finely chopped
- 1 onion, finely chopped
- 200ml dry white wine
- 1 punnet cherry tomatoes
- 3 tablespoons parsley
- 1 whole chilli, finely chopped
- 400g can diced tomato, blended
- Salt & Pepper, to taste
- 500g spaghetti
- 400g mussels
- 400g raw prawn cutlets
- 300g salmon, chopped
- 300g trevally (or any other white fish)
Heat a non-stick frying pan over medium heat. Add cooking spray.
Cook the prawns for one minute on each side
Put aside into bowl, cover with foil to keep warm.
Next, cook salmon for 1 minute on either side. Don’t cook completely as you will cook again later in sauce.
Set aside with bowl of prawns
Repeat with trevally (or any other white fish)
In the same pan, add the olive oil. Once oil is hot, add onion & garlic. Cook for one minute or until brown. Add the white wine and simmer for 5 minutes on low heat.
In a large pot, put water to boil for your pasta with salt. Add extra water as you will use some later on to add to your sauce.
Return to your sauce, add cherry tomatoes, chilli & parsley. Cook for 1 minute. Add can of diced tomato. Let this simmer on low heat
Add pasta to your boiling water. After 10 minutes of boiling, take boiling water from your pasta.
Slowly add this to your sauce.
Rinse and add mussels to your sauce. Mussels will take around 5 minutes. You will know when they are ready as the shells start to open.
Add pasta into pot and return to heat
Pour sauce into the pasta pot
Stir for one minute
And there you have it! Beautiful seafood marinara!