Spaghetti Marinara (Spaghetti with Seafood)

Today's recipe is a classic that appears on menus everywhere. It can be made on the stove top or in the Thermomix - both versions are delicious. The key of course is fresh ingredients. Find a seafood store that you trust - one that is busy and has a high turnover is what you are after. Apart from the fish markets in Sydney, I travel to Penrith Seafood at Wetherill Park in Sydney's south west when I want seafood because I know that it's fresh and of a high quality.

The Thermomix recipe is in the Everyday Cookbook that comes with the machine. I use a bottle of Italian homemade sauce in place of the tinned tomatoes and it's wonderful. A copy of the recipe can be found here.
The stove top version is below.

Spaghetti Marinara

Serves 4-5 people

2-3 tablespoons olive oil

1 onion finely chopped

3 garlic cloves crushed

1 cup white wine

3 tablespoons tomato paste

2 x 410g tins of crushed tomatoes (or homemade sauce)

salt and pepper

500g spaghetti

500g marinara mix

2 tablespoons chopped parsley

1. Heat oil in saucepan over medium heat, then add onion and cook for 3-4 minutes (or until soft).

2. Add the garlic and wine and simmer for 2 minutes.

3. Pour tinned tomatoes or sauce, along with tomato paste, into saucepan. Season with salt and pepper and bring to the boil. Once it has been boiling for a few minutes, turn heat down and continue simmering for 20-30 minutes, stirring occasionally, until slightly thickened. When I use homemade sauce, I actually simmer for a few hours. However long you choose to cook your sauce for, just ensure you keep an eye on it so that it doesn't burn. The less sauce, the less simmering time.

4. When sauce is almost done, cook your spaghetti in salted water to your preference. 

5. Meanwhile, add your marinara mix to the sauce, keeping lid on and cooking for 4-5 minutes. Having the lid on will allow any mussels in the mix to open. Discard any that do not open. The actual seafood (marinara mix) doesn't take long to cook so make sure you don't add it until almost ready to serve.

6. Add sauce to drained pasta and stir through fresh parsley.