Spaghetti Marinara
4 servings
30 minutes
Spaghetti marinara is one of the most famous dishes of Italian cuisine, rooted in the traditions of coastal regions where seafood is combined with fresh tomatoes and aromatic herbs. Its rich flavor is a harmony of sweet and sour tomato sauce, the soft texture of seafood, and a hint of garlic and wine. The dish has remarkable versatility: it suits both everyday dinners and special occasions, adding a Mediterranean charm to the meal. Spaghetti marinara is served hot, infused with the rich aroma of the sea and fresh greens, creating a festive taste experience with every bite.
1
For the sauce, heat olive oil in a pan and sauté finely chopped onion and carrot over medium heat for 10 minutes until golden. Add 2 minced garlic cloves, tomatoes, 125 ml of wine, and sugar. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 3 cloves
- Canned tomatoes: 400 g
- Dry white wine: 135 ml
- Sugar: 1 teaspoon
2
Heat the remaining wine, 1 minced garlic clove, and broth in a large skillet. Add the mussels, cover, and cook on high heat, shaking the pan occasionally, for 5 minutes. After 5 minutes, remove and discard any unopened mussels.
- Dry white wine: 135 ml
- Garlic: 3 cloves
- Fish stock: 3 tablespoons
- Mussels in the shell: 12 pieces
3
Cook spaghetti in salted water. Drain and keep warm.
- Spaghetti: 375 g
4
Meanwhile, melt butter in a pan and fry the sliced squid, fish cut into small pieces, and shrimp for about 2 minutes until cooked. Remove from heat, add tomato sauce and juices from the mussels, mussels, parsley, and clams. Warm slightly and mix the sauce with the spaghetti.
- Butter: 30 g
- Squid: 125 g
- Cod fillet: 125 g
- Peeled shrimp: 200 g
- Canned tomatoes: 400 g
- Mussels in the shell: 12 pieces
- Chopped parsley: 4 tablespoons
- Canned clams: 200 g