PASTA MARINARA

ingredients
500 gms pasta or less
2 tins cherry tomatoes OR 2 ripe punnets
4 garlic
1/2 bunch parsley
chilli to taste
2 teasp salt
8 tablesp in Total olive oil
1 cup white wine dry
1 kg vongole
300gm mussels in pk (if in shell get 1kg)
4 small baby octopus OR Calamari rings fish fillet pieces or scallops
8 large green prawns (if you use red prawns it will be a bit harder. just cook alot less if red)

Good afternoon. Uh we’re making uh spaghetti marinada today. I wasn’t going to. I was just going to have muscles and bongo, but I had some prawns in the freezer and I also had some two little baby octopuses in the freezer. So, I’ve decided to do a mariner. So, we’ll start by you chopping up the chili. I want to be able to see the chili. So, I’m going to chop it a little bit coarser. And if you don’t want chili, you don’t have to put chili in. So, this one here is for the bong cuz I still got to cook the bong and open them up in the steam. And the other three will be for the sauce to see the cherry tomatoes not too saucy. So, I’m just going to put two cans. Maybe I might only need one. As I said, you can use a fresh cherry tomato. So, just putting a drizzle of the olive oil and the um that one garlic that I chopped up and sliced. So, when that warms up, I’m going to um add some wine. Just a pinch of salt and about a half a cup of wine. And I’m going to put the lid on. So there, if you’re doing also the muscles, you do them in the same way. So you put the garlic in, just open them up. open them and then let them cool and then pick them out. I don’t want all my shelves in the pasta, just some. So, they’re all opened up now. So, I’m just going to pick some out once they cool down. If you were doing the muscles, it’ be the same thing. So, they’re very easy to pick out once they cool down. They just open up like that. So, I’m going to leave. So, these are the empty ones. That’s all I’ve got. That’s what I was saying to you. It looks like a lot, but it’s not. I’m going to leave some in the shell to put on top of the pasta so people know what they’re eating. They say, “Oh, right. There’s bongali in there and there’s muscles in there.” Um, now I just wanted to show you these are actually even nice to eat like that. They’re unbelievable. You don’t even have to do anything else to it. You can eat it like that with a bit of bread. Beautiful. So, these ones here, see how they didn’t open up? You need to discard them. I know it’s there’s three there and I wish I could open them, but I would suggest not open. If they don’t open up, get rid of them. Also, the juice that I um from the saucepan that where we cooked these, I kept that cuz I might be putting it back into the manada mix because it was tasty, had the garlic, had the seed taste. I’ll add that back to the manada. So, we’re starting again. So, you’re adding the oil so we can fry up the garlic. Probably about 3 tablespoons. I’m going to put in the garlic and the chili. Okay, now I can start to smell the garlic and the chilies. I’m going to add about a half a cup of white wine. Now, that needs to now not smell like alcohol. So once I can’t smell the alcohol anymore, I’m going to add the cherry tomatoes. Okay, I can’t smell the alcohol anymore. I’m going to add the cherry tomatoes. Now, I put two cans because we’re doing it for four people. Uh, but I really don’t want too much of the juice unless I really, really have to. As I said, this is not a marinada in a deep bedded heaps of red sauce. It’s just the cherry tomatoes. I’m going to add a good knob of butter. It’s about two teaspoons there. Don’t worry about like I put the salt in and the butter. I know, but um this will give it a nice glaze. Yeah, it’s coming together like that with the butter. It’s beautiful. And I’m not going to put any salt on the seafood. Uh, so this is good. That’s got the salt and the butter. Just let that cook a little bit more. Okay, I am going to add about a half a cup of that tomato that was in the tin. Just about a half a cup cuz it’s starting to dry out a bit and I need some juice there to cook the seafood in. So for me a marinada the sauce should not be cooked like we would do a sauce for the pasta like you know how we cook the sauce for the pasta for like an hour an hour and a half sometimes. This is a very sauce that still got that rawish taste. Okay. So I’m going to add now the juice from the vonguli that was left over. It’s probably about a half a cup of juice. All that goodness is going in there. Beautiful. Okay, now I’m going to add the seafood. So, as I said, it’s for four people. This is what I had in the freezer. So, you can put as much as you want in there. Don’t put the water in, just the prawn itself. I’m going to add also the um two um octopuses that I had, the baby octopus that I had. They won’t take long to cook at all. prawns. I can flip. So, as soon as these prawns are cooked, I’m going to add the muscles and the bongoli and the dish is ready. It doesn’t take long at all to do a nice pasta marinada. If you’re cooking it for too long, you’re overcooking your seafood. I’m going to try the sauce. Make sure it’s got enough salt. I wish you could try it. It’s absolutely amazing. Amazing. Okay, so the prawns are almost there. I’m going to add the muscles. You’re probably asking me, “Oh, why did you buy the muscles without the shells?” Just because it was cheaper to buy them frozen like this without the shell. And um at least I could see how succulent and juicy they are. Sometimes you open up those muscles and they’re all shriveled up and there’s nothing in there. So, this worked out way better. And I am going to put the bongal in. So, I’m going to put these in. All that juice that was there. Oh, this is starting to look very nice. Muscles are already cooked. Um, you can tell by the color they’re yellow, so they’re they’re cooked. So, this is all going to need just a quick warmer and let it absorb all the flavor. And I’m just going to add these on top and put a lid over it for about 5 to 10 minutes. Beautiful. So, this has been cooking for about 10 about 5 minutes, right? So, in total from the sauce to the seafood, it took me like 20 minutes. I’m going to add some parsley to it. I’m just going to wait for my pasta to cook and I’m going to add I’m going to strain my pasta. I’m not going to put the pasta in here because I don’t want any more juice. So, I’m going to strain my pasta and then I’ll mix it up. So, I’ve um put the pasta in with salt. Remember, the water needs to taste like the sea. And we’re almost done. So, this seafood pasta marinada, it doesn’t have to be done also with the red sauce. You can just do it in biano. to just just um you know how I did it with the garlic and the wine. You can just do it like that. It doesn’t have to be done with the sauce. It can just be plain and it tastes great. So, everyone makes the pasta marinada different. Um I feel that the pasta marinada the sauce doesn’t need to be overcooked. Um needs to taste a little bit on the raw side for for me. Other people cook it for a long time. I don’t. This egg pasta cooks really quick. If you want a quick pasta to cook, buy this. The egg pasta. Don’t forget, don’t put any oil in the pasta. Water is not necessary. And we’re going to strain it now cuz the pasta’s cooked. So, the pasta is cooked. I’ll see if I can move it over so you can see that. So, I’m going to um take some of the juice out just to give it a bit of color first and then I’ll be putting the seafood on top. So, just mix that up to give the pasta some color. It’s beautiful. I’m glad I did the u muscles um like that in the packet rather than buying the shell because at least I can see how plump and juicy they are and they taste delicious. So all the delicious goodness goes all on top. Beautiful. Look at that. Absolutely amazing. See the shells are still there with the bongoli inside. Beautiful. How nice is that? Yum, yum. Here I come. Beautiful. Absolutely stunning. Hope you enjoy that.