Spaghetti Marinara

Name: Spaghetti Marinara
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 2¼ litre water; 2¼ tsp sea salt; 300 g Dried Whole Grain spaghetti; 25 g butter; 2 Smalled Finely Chopped garlic cloves; 5 carrots Cut Into Thin Strips (Approximately 300g); 2 Large yellow peppers Cut Into Thin Strips (Approximately 300g); 1 Large red onion Cut Into Thin Strips (Approximately 150g); 2 tsp sea salt; Freshly pepper; 500 g Mixed shellfish (e.g. Scallops, Shrimps, Norway Lobster Tails); 30 g Coarsely Chopped Flatleaf fresh parsley; 2 tbsp Freshly Squeezed lemon juice; 400 ml tomato passata; 100 g creme fraiche; Roughly Chopped Flatleaf fresh parsley

A delicious seafood pasta in a creamy tomato sauce.

Ingredients

Spaghetti

2¼ litre Water
2¼ tsp Sea salt
300 g Dried Whole Grain spaghetti

Shellfish Vegatable Mix

25 g Butter
2 Smalled Finely Chopped garlic cloves
5 Carrots Cut Into Thin Strips (Approximately 300g)
2 Large yellow peppers Cut Into Thin Strips (Approximately 300g)
1 Large red onion Cut Into Thin Strips (Approximately 150g)
2 tsp Sea salt
Freshly pepper
500 g Mixed shellfish (e.g. Scallops, Shrimps, Norway Lobster Tails)

Pasta Sauce

30 g Coarsely Chopped Flatleaf fresh parsley
2 tbsp Freshly Squeezed lemon juice
400 ml Tomato passata
100 g Creme fraiche

Garnish

Roughly Chopped Flatleaf fresh parsley

Instructions

Step 1

Boil the water with the salt in a large pan, add the spaghetti and cook for 8-10 minutes, until it is tender without being soft. Keep about 50 ml of the spaghetti water and drain the spaghetti.

Step 2

Melt half of the butter in a sauté pan, and stir in the garlic, vegetable strips, salt and pepper. Fry for about 3 minutes. Then pour the vegetables into a bowl and keep them warm.