Spaghetti Marinara
Ingredients
300g spaghetti (bronze-extruded if possible)
2 tablespoons salt (for pasta water + seasoning)
¼ cup extra-virgin olive oil
3 anchovy fillets
1 long red chilli, sliced (seeds removed for mild heat)
6 cloves garlic (some crushed, some sliced)
½ red onion, finely sliced
6 prawns, peeled and deveined
200g snapper fillet, skin on, cut into chunks (bones removed)
200g scallops
150g calamari, cut into large pieces
8 - 10 mussels, cleaned and beards removed
½ cup chopped parsley or basil for serving
1 lemon wedge for serving
6 oysters
Method
Bring a large pot of salted water to the boil. Add the spaghetti, stir after the first minute so it doesn’t stick, and cook according to the packet instructions until al dente.
While the pasta cooks, warm a wide pan over gentle heat and add extra-virgin olive oil and anchovies. Allow the anchovies to slowly melt into the oil; they will season the dish with a subtle seafood saltiness. Add the sliced chilli, crushed garlic, sliced garlic, and red onion, stirring gently until fragrant and softened.
Increase the heat and add the prawns and snapper first, as they take slightly longer to cook. Season lightly with salt, remembering that the anchovies already provide saltiness. Cook for about a minute, allowing the seafood to take on flavour from the aromatics.
Add the scallops and calamari, followed by the mussels. As the mussels heat, they will open; any that do not open should be discarded. Toss everything together so the seafood cooks evenly without overcooking.
When the spaghetti is al dente, transfer it straight from the pot into the seafood pan, bringing some of the pasta water with it. Toss well so the oil, seafood juices, and aromatics coat the pasta and form a light sauce. If needed, add a splash more pasta water to loosen it.
Cook for another 30–60 seconds so the flavours marry, then remove from the heat. Serve immediately, optionally finishing with fresh herbs or a squeeze of lemon.
This method keeps the seafood tender and the sauce light and aromatic—classic, simple, and perfect.
