Ian Curley’s Seafood Marinara

Ian Curley’s Seafood Marinara

Cooking time


  1. Heat a large heavy based frypan until it is almost smoking
  2. Drain all water/liquid from the seafood.
  3. Add the extra virgin olive to the pan, & pull the pan away from the stove.
  4. Add all the seafood & toss. Return the pan to the stove & cook for 2-3 minutes.
  5. Reheat the blanched pasta in a pasta cooker or a pot of boiling water. Toss the drained hot pasta to the seafood.
  6. Add the parsley, salt (to taste), then the garlic & chilli and finish with a drizzle of extra virgin olive oil.

Ingredients Chevron Icon

  • 4 fresh mussels de-bearded, scrubbed
  • 4 fresh pippis (wash them thoroughly to remove sand)
  • 4 uncooked medium prawns, peeled and deveined
  • 4 pieces of fresh fish diced into bite size pieces (Your choice)
  • 10g red-bullet chilli, finely sliced
  • 10g garlic, puréed in 50ml Cobram Estate Light Extra Virgin Olive Oil
  • 10g chopped parsley
  • 150g spaghetti with a pinch of salt , blanched & with a touch of extra virgin olive oil