Quick seafood marinara by Andrew

Serves 4

Prep time: 8 min 

Cooking time: approx. 15 min 


  • 1 clove garlic crushed 
  • ½ diced Spanish onion 
  • 1tsp dried oregano 
  • Pinch fennel seeds 
  • 80ml olive oil 
  • 1 tin chopped tomatoes (Annalisa brand is good) 
  • 1 jar tomato sauce (Barilla brand is good) 
  • 150ml red wine 
  • 6 sundried tomato sliced 
  • 1 tbs capers 
  • Sea salt and black pepper 
  • lge ocean king prawn cutlets 
  • 200g black mussels 
  • 150g diced Huon salmon 
  • 100g calamari 
  • 100g baby octopus optional 
  • 8 Hervey Bay scallops 
  • 200g quality spaghetti, cooked and tossed with olive oil 
  • 4 crab claws if available 
  • Pesto to serve 


  1. Sauté garlic, onion, oregano and fennel in olive oil until onion is transparent. 
  2. Add chopped tomatoes, tomato sauce, red wine and simmer for 10 minutes. Add sundried tomatoes, capers, salt and pepper to taste.
  3. You may need to a little water if it becomes too thick. 
  4. Add prawns to the sauce and cook for 2 minutes.  
  5. Add mussels, salmon, calamari, octopus and cook for a further 2 minutes.
  6. Add scallops, crab claws and warm pasta.  Cover and cook for another minute.  
  7. Toss well and serve with a spoonful of pesto. 
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