Spaghetti Marinara

Cook time 45 Minutes
Servings 4


1 packet of spaghetti
2 tbs. olive oil
2 French shallots, finely chopped
1 clove garlic, chopped
2 anchovies, mashed with a fork
½ tsp. chilli flakes
2 medium calamari, chopped in small pieces
2 tbs. cognac
¼ cup white wine
2 410g cans of Ardmona crushed tomatoes
250g firm white fish, cubed
8 prawns, shelled and deveined
8 mussels
3 tbs. cream
¼ bunch parsley, finely chopped
¼ bunch tarragon, finely chopped

Spaghetti Marinara


In a large sauté pan, add the oil, shallots, garlic, anchovies and chilli flakes and soften. Turn up heat. Add the calamari and cook for 2 minutes. Add the cognac and flambé. Once the flames have subsided add the white wine and reduce for five minutes. Now add the tomatoes, season with salt and pepper and cook over a medium-low heat for 10 minutes.

Bring a large pot of salted water to the boil, add the pasta and cook as per instructions on the packet.

Once the sauce has thickened add the fish, followed by the prawns and mussels. Cook this for 5 minutes or until the mussels start to open.  Now add the cream and stir through.

Drain the pasta and mix through the sauce. Finish with parsley and tarragon.