Spaghetti mari­nara

Malta Independent - - CROSSWORD & FUN -


250g dried spaghetti

1 ta­ble­spoon olive oil

8 cleaned baby oc­to­pus, halved

12 medium green prawns, peeled leav­ing tails in­tact, de­veined

300g firm white fish fil­let, skin re­moved, cut into

2cm pieces

1 brown onion, halved, finely chopped

2 gar­lic cloves, crushed

1 red bird­s­eye chilli, de­seeded, finely chopped

125ml dry white wine

500ml roast tomato sauce

12 black mus­sels, scrubbed, de­bearded Salt & freshly ground black pep­per Mixed green salad, to serve, if de­sired


1. Cook the spaghetti in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions or un­til al dente. Drain well.

2. Mean­while, heat half the oil in a large saucepan over medium-high heat. Add the oc­to­pus and cook for

3 min­utes or un­til just cooked. Trans­fer to a bowl. 3. Re­heat pan. Add prawns and fish, and cook for 2 min­utes or un­til prawns curl and change colour and fish is golden brown. Trans­fer to bowl with oc­to­pus.

4. Heat the re­main­ing oil in the pan over high heat. Add onion, gar­lic and chilli, and cook for 5 min­utes or un­til onion is soft. Add wine and bring to the boil. Cook for 2 min­utes or un­til re­duced by half. Add tomato sauce and bring to the boil. Add mus­sels and cook, cov­ered, for 4 min­utes or un­til mus­sels open. Dis­card un­opened mus­sels. Add oc­to­pus, prawns, fish and spaghetti and stir un­til com­bined. Sea­son with salt and pep­per. Di­vide among serv­ing bowls. Serve with salad, if de­sired.

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