Seafood Spaghetti Marinara

A classic seafood pasta made with a mix of pre-prepared seafood marinara. it's extremely easy to form , and therefore the key to the present recipe is when the pasta is completed cooking with the sauce. this is often called an 'emulsifier', and it's a crucial Italian cooking technique during which the starch within the pasta cooking water reacts with the oil within the sauce and makes the sauce thick and attractive , covering every strand of pasta.

INGREDIENTS

▢ 6 oz / 180 g dry spaghetti paste (or long pasta of your choice)

▢2 1/2 tablespoons of vegetable oil , separated

▢10 oz / 300g mixed seafood marinara, or make your own (Note 1)

▢2 chopped garlic cloves

▢ 1/2 onion, finely chopped (~ 1/2 cup)

▢ 1/2 cup wine (any) (Note 2)

▢2 cups passata tomato / tomato puree (Note 3) OR 600g / 20oz canned mashed tomatoes + 1/2 cup water

▢1 / 2 teaspoon sugar

▢ 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

1.Bring an outsized pot of salted water. Cook the pasta consistent with package directions, but reduce the cooking time by one minute (this will finish cooking with the sauce). RESERVATION 1 cup of pasta water, then drain.

2.Separate the seafood mixture consistent with cooking time. Longest cooking time: medium / large fish and shrimp, medium cooking time: small shrimp, shortest cooking time: squid.

3.Heat 1 1/2 tsp. Tablespoon oil in large skillet over high heat. First add the fish and prawns, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add squid and cook for 1 minute. Immediately transfer everything into a bowl.

4.Reduce the warmth to medium-high. Heat the remaining 1 tablespoon of oil, then add the garlic and onions. Cook for 3 minutes.

5.Add wine and convey to a boil, scraping rock bottom of the pan to combine the chocolate chunks into the liquid. Boil for 1 minute or until the smell of alcohol evaporates.

6.Add the passata tomatoes, sugar, salt and pepper. Over low to medium heat, bring back a boil and cook for two minutes. Adjust the salt and pepper to taste.

7.Add pasta, seafood, about 1/2 cup of boiled water for pasta that has been ordered into the sauce. Stir gently and cook, 1 to 2 minutes or until the sauce thickens and coats the pasta.

8.Serve, garnished with fresh parsley. (See Note 4 on Parmesan cheese)