Spaghettini marinara

    1 hour 15 minutes

    Cooked in a delicious wine-enriched tomato sauce, a nutritious mix of seafood makes an elegant partner for the thin spaghettini. Prepare a leafy mixed side salad to go with this dinner party main course.

    24 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 onion, chopped
    • 2–3 garlic cloves, chopped
    • 2 tablespoons chopped fresh parsley
    • 1 cup dry white wine
    • 1 can (415g) no-salt-added chopped tomatoes
    • 1/8 teaspoon crushed dried chillies
    • 1/4 teaspoon sugar
    • 1/8 teaspoon saffron threads
    • pepper to taste
    • 8 mussels, scrubbed and beards removed
    • 2 squid, cleaned, then tentacles cut into bite-sized pieces and bodies cut into rings
    • 300g raw tiger or king prawns, peeled
    • 400g spaghettini (thin spaghetti)
    • sprigs fresh oregano or marjoram to garnish

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Heat the oil in a large saucepan, add the onion and sauté for 5–7 minutes or until softened but not browned. Add the garlic and parsley and cook for a further 1 minute.
    2. Pour in the wine and bring to the boil. Regulate the heat so that the wine boils steadily, and cook for about 15 minutes or until the wine has almost all evaporated.
    3. Stir in the tomatoes, the crushed chillies, sugar and saffron. Reduce the heat and cook gently for 15 minutes. Season to taste with pepper.
    4. Add the mussels. Cover and cook over medium heat for 5 minutes or until the mussels start to open. Add the squid and prawns, and cook for a further 3–4 minutes or until the prawns turn pink. Remove from the heat. Discard any mussels that have not opened, then cover the pan to retain the heat.
    5. Meanwhile, cook the spaghettini in boiling water for 10 minutes, or according to the packet instructions, until al dente. Drain and return to the empty pan. Add some of the tomato sauce and toss the pasta until coated. Serve the pasta with the remaining tomato sauce and seafood piled on top, garnished with small sprigs of fresh oregano or marjoram.


    Pasta and seafood make a delicious dish that is both special and nutritious: it is high in starchy carbohydrate and low in fat. Wine and tomatoes make a sauce that is far lower in fat than the usual cream-based dressings.

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    Reviews in English (2)


    I made this with fresh marinara mix and accompanied it with fresh home made pasta. It fed 6 of us and it was a truly superb dinner. I'm definitely making this again.  -  13 May 2012


    I've been looking for a spaghetti marinara recipe for ages and found this one. Very simple, tasty and I'll be making this one again. Only thing I changed was that I used a Marinara mix rather than mussels and prawns but it was just as tasty and lasted me two meals.  -  14 Nov 2011