Spaghetti Seafood Marinara Recipe

Spaghetti Seafood Marinara Recipe

A seafood lovers dream, seafood marinara on a bed of freshly cooked al dente spaghetti is a delicious meal idea this winter. 


  • 2 tablespoons olive oil, plus extra to toss.
  • 1 finely chopped onion
  • 3 garlic cloves, crushed
  • 1 generous cup of dry white wine (chardonnay, sauvignon blanc or pinot gris)
  • 3 tablespoons tomato paste to thicken sauce
  • 2  x 410g cans of crushed tomatoes
  • 500g spaghetti
  • 500g marinara mix including black mussels
  • 500g green king prawns (optional)
  • 2 tablespoons chopped flat-leaf parsley (optional)
  • Salt and pepper to season.


  1. Heat olive oil in a large saucepan over a medium heat, add a finely chopped onion and cook for 3 -4 minutes or until softened/lightly browned.
  2. Add 3 cloves of crushed garlic and wine, simmer for 2 minutes. Add tomato paste and crushed tomatoes, and simmer for 15 -20 minutes further, stirring occasionally until slightly thickened. Season well.
  3. While the sauce is simmering, cook the pasta in boiling, salted water until al dente. Drain and toss the cooked spaghetti in a little olive oil.
  4. Add in the marinara mix and peeled green king prawns to the tomato sauce, cover with lid and cook for a further 3- 4 minutes over a medium-high heat until the seafood is cooked.
  5. Stir through chopped parsley (optional), then toss the sauce through the pasta to serve.