Ingredients
375g fettuccine
750g seafood marinara mix
2 tblsps olive oil
Salt and pepper, to taste
1 onion, finely chopped
3 cloves garlic, crushed
2 drained anchovies, chopped
1⁄2 tsp dried chilli flakes
1/3 cup dry white wine
2 tblsps tomato paste
2 x 410g cans crushed tomatoes
1⁄2 cup chopped fresh basil
1⁄2 cup finely grated parmesan, plus extra, to serve
Method
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Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return pasta to pot. Cover to keep warm.
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Meanwhile, toss seafood in half the oil. Season with salt and pepper.
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Heat a large, non-stick frying pan over a high heat. Add seafood in two batches. Cook, stirring, for about 1 minute, or until just cooked. Remove.
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Heat remaining oil in same pan. Add onion, garlic, anchovies and chilli. Cook, stirring occasionally, until onion is soft. Add wine. Bring to boil. Gently boil for 2 minutes, or until reduced by half. Add paste. Cook, stirring, for 1 minute. Add tomatoes. Bring to boil. Simmer for a further 10 to 15 minutes, or until slightly thickened.
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Return seafood to pan. Cook, stirring, for about 1 to 2 minutes, or until heated through. Add to pasta with basil and parmesan. Toss gently to combine.
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Serve with extra parmesan
This recipe originally appeared on New Idea Food
