Wash 15 tiger prawns . Remove the head and shell, and keep for other uses. Optional to leave the tail intact. Then remove the veins.
15 tiger prawns
Remove the head of 2 fresh squid and innards from the body by firmly pulling apart with a slight twisting motion.Remove the tail tube and the cartilage, which looks like a thin clear piece of glass, from the body.Wash the inside of the body tube, using your finger to pull out any residual innards.Peel off the spotty dark skin (optional).
2 fresh squid
Trim off the tentacles by cutting off from just above the eyes. Remove the beak from the squid tentacles (a soft bony piece). The tentacles and body tube are edible, but the head above the tentacles and the innards are not.Slice the squid into 1cm thickness.
2 fresh squid
Wash 25-30 fresh mussels in the bowl of water and clean them thoroughly, removing any dirt and debris stuck on the shell, and “beard” inside the shell. Rinse the inside of the mussel a couple of times. Then drain well.
25-30 fresh mussels
Optional: if fresh seafood is not available, you can also use pre-packaged seafood.
Cook the marinara sauce and seafood
Warm 4 tbsp extra virgin olive oilin a non-stick pan over medium heat.Add crushed garlic cloves, and sauté for one minute.
4 tbsp extra virgin olive oil
Add the cherry tomatoes and the squid and continue to cook. Stirring continuously.
Once tomatoes softened, press on the tomatoes to release the juice.
Once the calamari are soft, add the prawns, and mussels. Stir to mix well. Then cover and cook for 2 minutes, stirring in between. This has a steaming effect to cook the seafood.
Mussels should be open and prawns are red. Juice will be released. Add the 380 g canned tomato puree and 1/2 tsp dried chilli flakes, 1/8 tsp salt, 1/8 tsp black pepper, parsley. Mix the seafood mixture well. Cover and let it simmer on reduced heat for 10 minute.
1/2 tsp dried chilli flakes, 1/8 tsp salt, 380 g canned tomato puree, 1/8 tsp black pepper
Cook the spaghetti
Bring a pot of water to boil over high heat. Add 250-350 g spaghetti and 1 tbsp rock salt. Stir to dissolve. Stirring occasionally, cook the spaghetti until it’s al dente.
250-350 g spaghetti, 1 tbsp rock salt
Assemble the dish
Transfer the spaghetti to the seafood marinara sauce. Mix using a pair of tongs until the spaghetti is evenly coated with the sauce. Note: heat is turned off at this sage.
Garnish with some parsley and serve. Enjoy the seafood marinara spaghetti while it’s still warm.