Seafood Marinara Sauce

Georgina Adamson

That, served with Il Passaggio pasta, would stretch to feed a mob and give everyone a taste of the sea. 

This recipe will serve 4-6.

1. Start with a good tomato base. Soften 4 cloves of garlic, crushed, and a diced medium onion in a generous amount of olive oil. Then add one tin (or 3 fresh diced) tomatoes, three tablespoons of tomato paste, ¾ cup of white wine, a bouquet of fresh or dried herbs (rosemary, thyme, oregano), a couple of bay leaves, salt, black pepper and a teaspoon of sugar. 

2. Add 2 cups of liquid – stock or water – and let it all cook down slowly for quite a while with the lid off, the longer the better so you end up with a rich sauce. Keep an eye on it and add more liquid if required. Don’t forget to remove the bouquet.

3. Now for the seafood – approximately 1kg. Start with the squid cut into rings or chunks, add to the sauce and cook slowly for about 15 minutes till tender. The sauce can be turned off and left at this point because the remaining seafood is best cooked not long before serving so as not to overcook it. Use any combination of fish fillets and prawns, and finish with half a kilo of mussels, allowing them to open in the sauce.

4. Cook four cups of fresh pasta in plenty of boiling salted water – it won’t take long. Drain and gently combine with the Marinara Sauce. Lovely to serve in a large bowl, topped with a generous handful of finely chopped parsley and lemon zest sprinkled over.