Spaghetti Marinara
Ingredients
- 400g Spaghetti
- 2 tbsp Olive oil
- 3 Garlic cloves, finely chopped
- A good pinch of chilli flakes
- 400g Seafood mix (mussels, squid and prawns)
- 125ml White wine
- 1 large handful Flat-leaf parsley
- 190g jar Sacla’ Organic Tomato Pesto
- Salt
- Black pepper
Method
- Cook pasta until al dente in a large pan of boiling, salted water
- Drain well, reserving a few spoonfuls of the cooking water
- Return pasta to the hot pan
- Over a medim heat, heat the oil in a large frying pan
- Add garlic and chilli and fry for 2 minutes until golden, taking care not to let the garlic burn
- Increase the heat to high and stir in the seafood
- Keep stirring for 2 minutes then pour over the wine and let it bubble for a couple for minutes
- Turn the heat down to low and simmer for 2-3 minutes, until sauce is steaming hot and seafood is cooked
- Add the seafood and its liquid to the pasta along with the parsley
- Mix well and then stir in the Sacla’ Pesto
- Season and serve immediately