Angelakis Weekly Seafood Specials



San Remo Spaghetti Marinara

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Ingredients:  (Serves 6)
1kg mixed uncooked shellfish and fish (oysters, scallops, prawns, mussels, cockles, deep sea bream, Atlantic salmon etc.)
1/4 cup Olive oil
2 garlic cloves - sliced
1 jar Angelakis Marinara Sauce
1.5 teaspoons salt
1 teaspoon fresh oregano - chopped
1 tablespoon parsley - chopped
1/4 teaspoon ground black pepper
2 tablespoons red wine
500g San Remo spaghetti or pasta of your choice
1.  Wash and drain shelled shellfish and cut into pieces, and cut fresh fish into bite size pieces.  Saute gently in medium hot oil for 5 minutes.  Remove from pan and keep warm.
2.  Add garlic to pan and saute until golden.  Stir in tomato sauce, salt, oregano, parsley, pepper and wine.  Cook rapidly, uncovered, for 15 minutes or until thickened.  Stir occasionally.
3.  If sauce becomes too thick, add 60-125ml (1/4-1/2 cup) water.
4.  Meanwhile, cook pasta in boiling salted water and drain.  Serve immediately with marinara suace, hot crusty bread and a fresh salad.