Tomato Seafood Marinara Pasta Recipes

TOMATO SEAFOOD MARINARA PASTA

Steps:

• Heat oil in a large saute pan, cook onion and garlic until soft.
• Add wine and boil briefly before adding tomatoes, passata and paste. Simmer for 15 minutes or until sauce thickens.
• Meanwhile, cook pasta in a large pan of salted water until just tender, drain.
• Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink.
• Stir parsley into sauce, salt and pepper to taste.
• Serve sauce over hot pasta.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

MARINARA, SEAFOOD PASTA

Steps:

• Cook and prepare enough pasta,for 4 people, your choice of pasta.
• Put Wine and water in a skillet, heat to simmer point.
• Add scallops and cook 1 minute, remove and drain.
• Heat oil in the skillet.
• Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
• Add all the seafood to the pan and cook 1-2 minutes.
• Add parsley, mint and season with salt and pepper.

SEAFOOD MARINARA

Steps:

• Place the mussels and/or clams in a saucepan and pour in the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not.
• Strain through a sieve reserving 2/3 cup of the cooking water - not the bottom part where the grit is. Remove the meat from the shells and reserve.
• Meanwhile cook the spaghetti according to pack instructions until al dente.
• While the spaghetti is cooking heat the oil in a heavy based frying pan, add the garlic and chili and saute for 20 secs. Tip in the shrimp and saute for a further minute.
• Pour in the tomato sauce and the reserved cooking liquor. Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through.
• When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined. Serve at once.