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Spaghetti Marinara

Fantastically simple, fantastically good. This classic pasta dish is perfect for warm days.


  • 1 large carrot chopped

  • 2 sticks celery chopped

  • 2 cloves of garlic chopped

  • 1 onion chopped

  • 100g squid

  • 50g mussels

  • 50g clams

  • 3 large mediterranean prawns

  • handful pink atlantic prawns

  • 1 crab claw (cooked)

  • 1 glass white wine

  • 200ml fish stock

  • 400ml passata

  • ½ bunch chopped parsley

  • zest 2 lemons

  • 4 tbsp olive oil

  • ½ pack cooked spaghetti – al dente (cook pasta for 6 minutes strain and toss immediately in olive oil and allow to cool naturally – do not refresh in water)


  • 1.

    Heat the oil in a skillet, add the onion, celery, carrot and garlic.

  • 2.

    When they have cooked off a little, add the squid to colour. Add the prawns and toss through. Add the mussels and clams, toss through and raise the heat. Add the parsley, white wine and fish stock. Cook vigorously for 3-4 minutes. Then add the cooked crab meat. Add the pre-made tomato sauce and toss through. Add the cooked spaghetti and serve with a sprinkle of lemon zest and lemon juice.

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