SPAGHETTI MARINARA RECIPE RECIPES

Bring a large pot of lightly salted water to the boil, add pasta and cook according to packet directions until al dente.

Meanwhile, place mussels, 2 cloves smashed garlic, herbs and white wine in a wide frypan with a lid and cook over medium heat until the mussels open and release their liquid.

Remove mussels from pan and set aside. Strain liquid through a fine sieve lined with muslin or clean chux cloth and reserve. Discard solids.

Give the frypan a quick clean and return to the stovetop. Heat oil, add finely chopped garlic and cook for a few minutes to soften. Add chilli, tomatoes, parsley and reserved mussel liquid. Add seafood and cook over medium low heat until translucent and just cooked through. Add the finely sliced squid last, as it will take the least amount of time to cook. Add the mussels back the pan to warm through.

Drain pasta and add to sauce, tossing to combine and coat the pasta strands.

Squeeze over lemon juice, add zest. Season with ground black pepper.

1. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped on the bench.

2. Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until softened and lightly browned. Add the garlic and stir for another minute, or until fragrant. Add the tomato and tomato paste and bring to the boil. Reduce the heat and simmer for 20–25 minutes, or until the sauce becomes rich and pulpy, stirring the sauce occasionally during cooking. Season with salt and black pepper.

3. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain well, then return to the saucepan and keep warm.

4. Add the marinara mix and the mussels to the tomato sauce and cook for about 2–3 minutes, or until the seafood is cooked and the mussels are open. Discard any mussels that do not open. Stir in the basil. Toss the sauce through the warm pasta and serve.