500g Spaghetti
4 Tbs Olive oil
1 Red chilli deseeded & finely chopped
6 Garlic cloves minced
500g Seafood marinara mix
700mL Passata
250mL White wine (dry white)
2 Shallots finely sliced
1/2 bunch Basil
2 Lemon
1 pinch Salt
1 pinch Cracked black pepper
Method
FOR THE PASTA
- Bring a pot of water to the boil and season generously.
- Cook pasta as per the packet instructions.
FOR THE SAUCE
Meanwhile:
- Heat oil in a large pan over medium-high heat.
- Add in shallot, garlic and chilli and cook until slightly golden (approximately 1 minute), remove from the pan and set aside for a moment.
- Increase pan heat to high and allow to heat up before adding seafood marinara, the seafood should sizzle when it hits the pan, sauté for 2-3 minutes (do this step in batches if necessary).
- Return the reserved shallot, garlic, and chilli mix to the pan.
- Deglaze with white wine.
- Lower heat back to medium high and add passata, simmer for 2-3 minutes.
- Season sauce with salt, black pepper and lemon juice.
- Finish with fresh basil.
Combine
- Once pasta is cooked, drain and transfer to the marinara sauce, stir to combine.
- Serve with a wedge of lemon.
