Fettuccine Marinara Recipe by Pasta e Sugo

Fettuccine Marinara Recipe by Pasta e Sugo

Fettuccine Marinara Recipe by Pasta e Sugo

Learn how to easily make fresh and delicious Italian Fettuccine Marinara from home. This quick and easy recipe is perfect for those midweek dinners.

Serves 4


3 tablespoons olive oil, plus extra to toss
3 garlic cloves, crushed
2 tablespoons tomato paste
1 x 410g crushed tomatoes
500g fettucine or spaghetti
300g calamari cleaned and cut into rings
16 medium size prawns, shelled and deveined
16 black mussels, washed, de-bearded
2 tablespoons chopped flat leaf parsley
1 cup of fish stock or water (chicken stock can also be used)


Step 1 – Heat oil in a large saucepan over medium heat. Add garlic and cook until golden. Add stock, paste and crushed tomatoes. Simmer for 15-20 minutes, stirring occasionally until slightly thickened. Season well.

Step 2 – Meanwhile cook the pasta in boiling salted water until al dente (cooked to be firm to the bite). Drain and toss in a little olive oil.

Step 3 – Add calamari, prawns and mussels to your tomato sauce. Cover this with a lid and cook for 3-4 minutes over medium-high heat. Discard any mussels that do not open up.

Step 4 – Stir in parsley and then toss the sauce through the pasta.

Step 5 – Serve and enjoy!



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