Hot and Spicy Seafood Marinara

Cook Meter: Amateur
Cost Meter:  $$

After a seafood incident when I was younger, I didn't eat mussels for 14 years.  This may not be a big deal for many Australians but in New Zealand and in particular my family, there was "something wrong with me".  I would always continually try them again and again as I got older knowing that as I matured so would my palette, but the smell would never fail to conjure terrible memories of a sick little girl.

It wasn't until the last few months that I have not only been able to tolerate but actually enjoy mussels.  Which meant recipes that were previously off the table in our household have come into play (insert Nick's beaming face here).

Although probably not your typical Marinara, this is my version of it. It was spicy in all the right places.

500g seafood marinara mix
800g can of diced tomatoes
1 brown onion
4 cloves of garlic
1 tbsp of crushed chilli
Half bunch of chopped coriander
200mls of cream
Spaghetti to serve 6 people

  1. Brown onion on a medium heat for 2 minutes and add garlic, chilli and cook till onions have softened.
  2. Add tomatoes and half a cup of water and reduce till the sauce thicken.
  3. Add the seafood marinara and cook for 3 mins (be careful you dont want to overcook the seafood)
  4. Add the cream and coriander and stir through till the seafood is fully cooked.
  5. To serve put one portion of pasta and sauce into a bowl and stir together until the pasta is fully coated in sauce, then place on place, garnish with chopped coriander and freshly grated parmesan.


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