Bloody Mary-nara Pasta

Cook Time 20 minutes

Servings 4


400g dried spaghetti

2 tbsp extra virgin olive oil
500g cherry or grape tomatoes
2 stalks celery, leaves reserved
750g marinara mix (mussels, prawns, salmon, firm white fish, squid tubes)
3 garlic cloves, very finely grated
1 ½ tbsp tomato paste
1 ½ tsp Tabasco sauce
1 ½ Worcestershire sauce
¼ cup vodka
½ tsp freshly ground black pepper
25g unsalted butter


Bring a large saucepan of well salted water to the boil over medium high heat. Cook the spaghetti until al dente. 

Halve the cherry tomatoes and very finely chop the celery. Reserve the leaves for garnish. 

Heat the olive oil in a deep frypan (with a lid) over medium high heat. Add the celery and tomatoes and cook for 2-3 minutes until softened then add the garlic and cook for 1 minute until fragrant. 

Add the Worcestershire sauce, tomato paste, Tabasco and vodka. Use a masher to break down the tomatoes slightly and continue cooking for 3-4 minutes. 

Prepare the seafood. Remove the beards from the mussels. Clean the prawn veins. Slice the squid into very thin strips. Cut any fish into pieces. 

Add the marinara mixture, cover with a lid and cook for 3-4 minutes until all mussels have opened and seafood is cooked through. Add the pepper and season with salt to taste. 

Toss the butter and cooked pasta through the sauce along with ½ cup cooking water from the pasta. 

Serve in bowls topped with chopped celery leaves.


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