Spaghetti Marinara

Spaghetti Marinara

A delicious seafood pasta in a creamy tomato sauce.


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.
Step 3
  • Heat the rest of the butter in the pan and add the seafood and heat at high heat for about 2 minutes, stirring well.
Step 4
  • Add the sliced vegetables, parsley and lemon juice to the pan, and mix all the ingredients together well.
Step 5
  • Simmer the pasta sauce, stirring well. Tip the cooked spaghetti into the sauce, adding in the spaghetti water and serve into 4 deep pasta dishes.
Step 6
  • Serve the seafood and vegetables on the top and garnish with parsley.


2¼ litre
Sea salt
2¼ tsp
Dried Whole Grain spaghetti
300 g
Shellfish Vegatable Mix
25 g
Smalled Finely Chopped garlic cloves
Carrots Cut Into Thin Strips (Approximately 300g)
Large yellow peppers Cut Into Thin Strips (Approximately 300g)
Large red onion Cut Into Thin Strips (Approximately 150g)
Sea salt
2 tsp
Freshly pepper
Mixed shellfish (e.g. Scallops, Shrimps, Norway Lobster Tails)
500 g
Pasta Sauce
Coarsely Chopped Flatleaf fresh parsley
30 g
Freshly Squeezed lemon juice
2 tbsp
Tomato passata
400 ml
Creme fraiche
100 g
Roughly Chopped Flatleaf fresh parsley