Spaghetti marinara recipe

Ingredients

• 160 g wholemeal spaghetti
• Oil spray
• ½ small onion, finely diced
• 2 garlic cloves, crushed
• 8 black mussels, scrubbed and beards removed
• 15 cherry tomatoes, halved
• ½ fresh red chilli, seeds removed and finely chopped
• 4 fresh basil leaves, thinly sliced
• 65 g white fish fillet, cut into 2 cm pieces
• 5 raw prawns, peeled and deveined, tails intact
• 300 g tinned crushed tomatoes
• Lemon juice, to taste
• Sea salt and ground black pepper, to taste
• 1 large handful fresh parsley, finely chopped
• 40 g parmesan cheese, grated

1. Fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the pasta and cook until al dente (see the pasta packet for recommended cooking time). Drain and set aside.
2. Meanwhile, heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the onion and garlic and cook for 3–4 minutes or until the onion is soft and translucent, stirring frequently.
3. Add the mussels, cherry tomatoes, chilli, basil and 2½ tablespoons of water. Increase the heat to high and cook, covered, for 2–3 minutes or until the mussels have opened. If any mussels remain closed after this point, discard them.
4. Move the mussels to the side of the pan and reduce the heat to medium. Add the fish and prawns and cook for 1–2 minutes, then carefully turn over and cook for a further 1–2 minutes.
5. Add the crushed tomatoes and cook for 5–7 minutes or until the seafood is tender and the tomatoes are heated through. Season with lemon juice, salt and pepper, if desired.
6. Add the spaghetti and parsley and toss gently to combine.
7. To serve, place the spaghetti marinara in two bowls and sprinkle over the parmesan.