serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 375 g spaghetti
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, thinly sliced
- 400 g jar tomato pasta sauce
- A large pinch sugar
- ¼ cup basil leaves, plus extra to serve
- 47 g tinned anchovies, drained
- 240 g jumbo prawn cutlets (peeled, deveined, tail-on)
- 200 g squid tube, sliced into rings
- 200 g mussel meat
- Salt and black pepper
Instructions
- Bring a large saucepan of water to the boil over high heat. Cook the spaghetti according to the package directions, then drain.
- Meanwhile, heat half the olive oil in a large saucepan. Add the onion and cook, stirring, until softened. Add the garlic, pasta sauce, a large pinch of sugar and the basil leaves. Simmer for 5 minutes, then add the anchovies, breaking up with a wooden spoon.
- In a large frying pan, heat the remaining olive oil. Add the prawns, squid and mussel meat and stir-fry for 2-3 minutes, or until almost cooked through. Stir the seafood through the pasta sauce and bring to a gentle simmer. Season to taste with salt and pepper.
- Divide the cooked spaghetti between serving plates and top with the marinara sauce. Garnish with extra basil leaves and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
