Spaghetti marinara

Spaghetti marinara

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Enjoy this gourmet pasta with all your favourite seafood.

Featured in
Spaghetti recipes, Pasta recipes


  • 250g spaghetti
  • 1 tablespoon olive oil
  • 8 (about 365g) cleaned baby octopus, halved
  • 12 medium (about 200g) green prawns, peeled leaving tails intact, deveined
  • 300g firm white fish fillet, skin removed, cut into 2cm pieces
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 red birdseye chilli, deseeded, finely chopped
  • 125ml (1/2) dry white wine
  • 500ml (2 cups) roast tomato sauce
  • 12 black mussels, scrubbed, debearded
  • Salt & freshly ground black pepper
  • Mixed green salad, to serve, if desired


  • Step 1
    Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
  • Step 2
    Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the octopus and cook for 3 minutes or until just cooked. Transfer to a bowl.
  • Step 3
    Reheat pan. Add prawns and fish, and cook for 2 minutes or until prawns curl and change colour and fish is golden brown. Transfer to bowl with octopus.
  • Step 4
    Heat the remaining oil in the pan over high heat. Add onion, garlic and chilli, and cook for 5 minutes or until onion is soft. Add wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add tomato sauce and bring to the boil. Add mussels and cook, covered, for 4 minutes or until mussels open. Discard unopened mussels. Add octopus, prawns, fish and spaghetti and stir until combined. Season with salt and pepper. Divide among serving bowls. Serve with salad, if desired.

  • High protein
  • Low carb


  • 2615 kj


  • 13g

    Fat Total

  • 3g

    Saturated Fat

  • 6g


  • 63g


  • 291mg


  • 1510.09mg


  • 11g

    Carbs (sugar)

  • 57g

    Carbs (total)

All nutrition values are per serve


Preparation and cooking times do not include roast tomato sauce.

  • Author: Sarah Hobbs
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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