On the cover:

Share a bottle of wine you love with these classic dishes, each with a characteristic Warren Elwin twist, and they will love you right back

Seafood marinara

Recipe by Warren Elwin Photography & styling by Tam West Le Creuset shallow casserole in Cotton Le Creuset decanter funnel Set

Seafood marinara

I’ve used a frozen marinara mix as the base for this recipe, adding fresh seafood to liven it up. You can adjust the amounts and kinds of seafood according to taste. If you like it a little spicy, add some chilli flakes to the onion mix.

Serves 4-6

1 ½ cups dry white wine 24 fresh clams (or 12

mussels) 3-5 garlic cloves, peeled 5 anchovy fillets 1 Tbsp olive oil 1 onion, finely chopped 1 tsp smoked paprika 1 Tbsp tomato paste 400g can cherry tomatoes,

or crushed tomatoes ½ cup basil leaves 200g seafood marinara mix Zest and juice of 1 lemon 150g raw prawns, peeled 150g fish fillets, cut into

strips 250g dried or fresh

spaghetti ½ cup chopped parsley 1 Heat ½ cup of the wine in a large pot until boiling. Add clams (or mussels) and steam, tossing occasionally, until just open. Remove and fully open clams, strain and reserve liquor. 2 Crush garlic and anchovies to form a paste. Heat olive oil in a wide pan, add onion, garlic mix and paprika and fry gently until soft and fragrant. Stir in tomato paste, then add 1 cup wine to deglaze the pan and simmer for 3 minutes. Add cherry tomatoes and basil leaves and simmer 5-7 minutes, stirring to reduce to a thick sauce. 3 Add marinara mix, lemon zest and ½ cup of the clam cooking liquor and simmer until seafood is almost cooked through. Add prawns, fish, clams and lemon juice, cover and cook until prawns are just pink. Remove from heat. 4 Meanwhile, cook spaghetti in lots of boiling salted water until al dente. Drain and add to marinara sauce, toss to combine, season with fresh pepper and salt. Sprinkle with chopped parsley.