Spaghetti marinara

Take a shortcut with a good marinara mix or choose your own favourite seafood.

• 1/4 cup (60ml) olive oil, plus extra to toss
• 4 garlic cloves, finely chopped
• 6 anchovy fillets
• 2 x 400g can chopped tomatoes
• 200ml dry white wine
• 500g spaghetti
• 300g mussels, scrubbed, debearded
• 800g good-quality marinara mix
• 200g peeled green prawns
• Torn flat-leaf parsley leaves, to serve
• SAXA Pink Himalayan Salt Flakes, to season

Energy 4008kJ	Fat saturated 5.00g
Fat Total 23.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 95.00g	Dietary Fibre 7.00g
Protein 82.00g	Cholesterol 294.00mg
Sodium 1255.82mg

All nutrition values are per serve.

1. Step 1

   Heat 2 tablespoons oil in a large frypan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.

2. Step 2

   Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.

3. Step 3

   Add the mussels to the pan of sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.

Available from fishmongers.