Spaghettoni Marinara

Cook Time 30 minutes

Servings 2


500g vongole or other clams 

6 green prawns, peeled and deveined reserve the heads

200g white fish (snapper, blue grenadier, mahi mahi) 

1 small handful of scallops 

2 tbsp extra virgin olive oil 

2 cloves garlic, finely chopped 

3 anchovies, chopped 

1 heaped tbsp Sicilian chili sauce

2 splashes of white wine

½ can crushed tomatoes 

Zest of ½ lemon 

3 sprigs parsley, finely chopped 

250g spaghettoni

Pinch of salt


Bring a pot of salted water to the boil.

Heat a large pan over a high heat and add the vongole with a splash of wine and cover. Steam until they just start to open. Tip into a bowl with the cooking liquid. Pick half of the meat out and discard the shells. Keep the rest in the shells for presentation. 

Heat oil in a pan on high and add the prawn heads. Fry the heads until they change colour. Remove the heads from the pan and then add garlic, anchovies, chili and tomatoes.

This is the perfect time to add the pasta to the boiling water. Cook until al dente.

Back to the sauce, add a splash of the vongole cooking liquid and bring to the boil.  Add the seafood:  fish, scallops, and prawns. Reduce for a further minute. Taste and check seasoning at this stage.

Use tongs to add the al dente spaghettoni along with lemon zest and parsley. Add the clams. Toss well and then serve. Decorate with the clams left in the shells.


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