Seafood Spaghetti Marinara by @thedelightfulcook

Serves 6-8
Preparation time: 10 mins
Cooking Time: 30 mins


Tick off the ingredients as you buy them

  • 400g Val Verde Passata Sauce
  • 750g mixed seafood marinara mix
  • 200g fresh vongole
  • 400g spaghetti
  • 1 tbsp Val Verde Tomato Paste
  • 2-3 fresh anchovy fillets
  • 3 garlic cloves, finely chopped
  • 60ml extra virgin olive oil
  • ΒΌ cup fresh parsley, roughly chopped
  • Salt to season

1. Heat the oil in a large saucepan over medium-low heat, add garlic and anchovies. Cook and stir for 1-2 minutes until anchovies have melted.
2. Stir in tomato paste for a further minute, until slightly caramelised
3. Add Val Verde Passata Sauce into the saucepan, season with salt and pepper. Stir to combine, cover and simmer for 15-20 minutes, until sauce thickens.
4. Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Drain well and set aside.
5. Add the seafood marinara mix and vongole into the sauce, stir and cook for 4-5 minutes, until the seafood is cooked and the vongole have opened. Discard vongole which have not opened.
6. Add the spaghetti and toss well, making sure all the pasta is coated in the sauce.
7. Serve Seafood Spaghetti Marinara with freshly chopped parsley.