Spaghetti Marinara


200 grams dried spaghetti (linguini is another good option)
¼ cup olive oil
1 teaspoon sliced chilli (add as much as you like)
3 cloves chopped garlic
1 bay leaf
½ red onion
8 large raw prawns, shelled and de veined
100 grams calamari rings
500 grams mussels, scrubbed and de beared
100 grams scallops, de veined
400 grams clams
100 grams large diced fish, bones removed, 2 cm dice (rockling)
½ cup chopped continental parsley
Salt and pepper


In a large pot of boiling water add a tablespoon of salt and add the spaghetti
In a large frypan (wok or non stick pan are fine) add oil, onion, chilli and garlic, medium heat until garlic starts to go golden
Add the seafood in stages (fish, then calamari, scallops, shrimps, then larger prawns) and turn the heat up to full. Once the seafood is looking almost cooked, add clams and mussels.
Turn seafood to ensure both sides are cooked,
By the time the mussels are open the rest of the seafood and the pasta should be cooked
Strain the pasta
Add the parsley to the seafood, then the pasta and season
Arrange on plate with pasta underneath and the seafood on top