Ian Curley’s Seafood Marinara
- Prep
- 20
- Cooking time
- 15
- Serves
- 4
Method
- Heat a large heavy based frypan until it is almost smoking
- Drain all water/liquid from the seafood.
- Add the extra virgin olive to the pan, & pull the pan away from the stove.
- Add all the seafood & toss. Return the pan to the stove & cook for 2-3 minutes.
- Reheat the blanched pasta in a pasta cooker or a pot of boiling water. Toss the drained hot pasta to the seafood.
- Add the parsley, salt (to taste), then the garlic & chilli and finish with a drizzle of extra virgin olive oil.
Ingredients
- 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
