Best prepared with fresh seafood for the fullest of flavours.
- ¼ cup Oliana olive oil, plus extra to toss
- 4 garlic cloves, finely chopped
- 6 anchovy fillets
- 2 x 400g can chopped tomatoes
- 200ml dry white wine
- 500g Oliana spaghetti
- 300g mussels, scrubbed, debearded
- 800g good-quality marinara mix
- 200g peeled green prawns
- Torn flat-leaf parsley leaves, to serve
Heat 2 tablespoons of oil in a large fry pan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.
Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.
Add the mussels to the sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with sea salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.