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Spicy Marinara Spaghetti
  • 250gr Raw Mussel Meat (sold at John’s Fish in 250gr pottles marinated in lemon juice)
  • 250gr Squid, cut into rings
  • 250gr Raw Prawn Cutlets, peeled
  • 8 large cloves of Garlic
  • 1 cup Parsley, chopped finely
  • 1 large Onion or 2 medium ones
  • 5 ripe Tomatoes, chopped
  • Extra Virgin Cold Pressed Olive Oil for frying
  • 1 teaspoon Chili Powder
  • Feta Cheese – cut into small cubes

In a large pot of boiling, salted water, cook the spaghetti until soft. Drain spaghetti and return to pot. Drizzle with lots of olive oil and season with salt and freshly ground pepper. While spaghetti is still hot, add chopped feta and toss.

In the meantime, while spaghetti is still cooking, finely chop garlic. Add enough oil in deep frying pan or wok to generously cover base. Heat oil on high and when hot, add garlic. Stir continuously so as not to burn. Remove from oil. In same oil add washed, strained seafood. Cook for approximately 5 minutes or until prawns turn white. Season and remove from pan.

Throw out excess liquid and add more olive oil. Add chopped onion and fry until soft and golden. Season and add chopped parsley and tomatoes. Stir and simmer until tomatoes are cooked well. The mixture should now resemble a pale red sauce. Continue simmering until sauce thickens and reduces slightly. Remove from heat and add chili powder, seafood and roasted garlic.

Pour sauce into spaghetti pot, toss and serve.

NB: I have found Waimata Feta to be the nicest for this dish as it is mild, not too salty and, because of its soft texture, melts through the spaghetti really nicely!