Spaghetti a la marinera recipe
In Italy, especially in the coastal regions, people eat a lot of fish and shellfish and there are many pasta recipes in which these ingredients are combined. This recipe for spaghetti a la marinara combines mussels and prawns, with a mild sauce of white wine, tomato and spices. Do not stop trying it.
Ingredients for 4 people.
500 gr. spaghetti, 1 kgr. mussels, 1 onion, 3-4 cloves of garlic, 2 chillies, 200 gr. peeled prawns or prawns, 200 cc. dry white wine, a few sprigs of parsley, 1 tablespoon of aromatic herbs (thyme, oregano), 2 cans of 400 gr. of peeled tomatoes in their juice, 100 cc. virgin olive oil, salt, pepper.
Clean the mussels well, removing the whiskers and scraping with a knife to remove any remaining shells. Throw away the ones that are open or with the broken shell. Wash under the tap with cold water and reserve.
Chop the onion and sauté with the minced garlic in a deep frying pan or casserole, with the olive oil, until they start to brown. Add the mussels at this point and moisten with the white wine. Bring it to the heat and when it starts to boil add the chopped parsley, the tomato with its juice, the chopped chillies, the aromatic herbs and a little salt and pepper.
Cook over high heat, stirring, until the mussels are cooked and open and the sauce is slightly reduced. Stir carefully so that the meat does not come off the mussels. At the end, add the peeled prawns or prawns, letting them cook briefly.
Heat a large pot with plenty of water. When it starts to boil, cook the pasta al dente with a little salt, drain and mix immediately with the seafood sauce. Stir and serve with grated Parmesan.
Preparation time: 30 minutes.
Cooking time: 20 minutes.
Serve this recipe for spaghetti a la marinara in deep plates, served with grated Parmesan or grana padano. This recipe also admits clams, squid and other seafood. Accompany with a young red wine or a dry white, to taste.