Spaghetti Marinara

Name: Spaghetti Marinara
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 2¼ litre water; 2¼ tsp sea salt; 300 g Dried Whole Grain spaghetti; 25 g butter; 2 Smalled Finely Chopped garlic cloves; 5 carrots Cut Into Thin Strips (Approximately 300g); 2 Large yellow peppers Cut Into Thin Strips (Approximately 300g); 1 Large red onion Cut Into Thin Strips (Approximately 150g); 2 tsp sea salt; Freshly pepper; 500 g Mixed shellfish (e.g. Scallops, Shrimps, Norway Lobster Tails); 30 g Coarsely Chopped Flatleaf fresh parsley; 2 tbsp Freshly Squeezed lemon juice; 400 ml tomato passata; 100 g creme fraiche; Roughly Chopped Flatleaf fresh parsley

A delicious seafood pasta in a creamy tomato sauce.

https://www.arlafoods.co.uk/recipes/spaghetti-marinara/

Instructions

Step 1

Boil the water with the salt in a large pan, add the spaghetti and cook for 8-10 minutes, until it is tender without being soft. Keep about 50 ml of the spaghetti water and drain the spaghetti.

Step 2

Melt half of the butter in a sauté pan, and stir in the garlic, vegetable strips, salt and pepper. Fry for about 3 minutes. Then pour the vegetables into a bowl and keep them warm.

Step 3

Heat the rest of the butter in the pan and add the seafood and heat at high heat for about 2 minutes, stirring well.

Step 4

Add the sliced vegetables, parsley and lemon juice to the pan, and mix all the ingredients together well.

Step 5

Simmer the pasta sauce, stirring well. Tip the cooked spaghetti into the sauce, adding in the spaghetti water and serve into 4 deep pasta dishes.

Step 6

Serve the seafood and vegetables on the top and garnish with parsley.

Enjoy!

Ingredients

Spaghetti

Water	2¼ litre
Sea salt	2¼ tsp
Dried Whole Grain spaghetti	300 g

Shellfish Vegatable Mix

Butter	25 g
Smalled Finely Chopped garlic cloves	2
Carrots Cut Into Thin Strips (Approximately 300g)	5
Large yellow peppers Cut Into Thin Strips (Approximately 300g)	2
Large red onion Cut Into Thin Strips (Approximately 150g)	1
Sea salt	2 tsp
Freshly pepper
Mixed shellfish (e.g. Scallops, Shrimps, Norway Lobster Tails)	500 g

Pasta Sauce

Coarsely Chopped Flatleaf fresh parsley	30 g
Freshly Squeezed lemon juice	2 tbsp
Tomato passata	400 ml
Creme fraiche	100 g

Garnish

Roughly Chopped Flatleaf fresh parsley

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