Seafood Marinara Recipe

This seafood marinara recipe is authentically Italian - the delicious combination of seafood, tomatoes, wine and garlic will get your tastebuds going before the food reaches the table.

I like to serve this over spaghetti or fettucine - the choice of pasta is yours, but boil about 1lb for four people.

Marinara Sauce
1lb (500g) prawns (shrimp)
8 oz (250g) scallops - cut in half
8 oysters
small can (45g/1.5oz) anchovy fillets - drained and cut into small pieces
14 oz (400g) can plum tomatoes
8 fl oz (250ml) white wine
2 tbspns olive oil
2 cloves garlic - peeled and crushed
1 onion - peeled and finely chopped
1 tbspn tomato puree
1 tbspn chopped fresh parsley
1 tbspn chopped fresh mint
black pepper - to serve
grated fresh parmesan - to serve

Heat the oil in a pan and fry the scallops for 1 minute - remove and set to one side.

Add the garlic and onion and fry until softened.

Add the tomatoes, wine and tomato puree and simmer for about 10 minutes until the sauce is slightly thickened.

Add all the seafood and cook for a further 2 minutes or so.

Stir in the parsley and mint and serve over hot pasta.

This seafood marinara recipe is very quick to make - the choice of seafood is yours - try some mussels, crab meat, clams - your choice.

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