Fettuccine Marinara

Fettuccine Marinara

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20 Minutes Prep
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2 Servings

Enjoy this beautiful Fettuccine Marinara for a divine Italian classic that’s easy to make. We also love adding chilli and lemon to this recipe to give the seafood a more vibrant and tangy taste.

Ingredient List

  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon Pinch of dried chilli flakes
  • Small check mark in a circle icon ½ cup (125ml) dry white wine
  • Small check mark in a circle icon 250g punnet baby roma tomatoes, chopped
  • Small check mark in a circle icon 200g black mussels, washed, beards removed
  • Small check mark in a circle icon 200g good quality fresh marinara mix
  • Small check mark in a circle icon Handful fresh flat leaf parsley, finely chopped
  • Small check mark in a circle icon 375g packet Latina™ Fresh Fettuccine
  • Small check mark in a circle icon Lemon wedges, to serve

Preparation

  1. Heat olive oil in a medium sized frying pan, over medium heat; add garlic and chilli flakes. Cook for 10 – 20 seconds until fragrant, then add wine, tomatoes and a pinch of sea salt. Cook for 2 minutes until tomatoes have softened. Increase heat to high.
  2. Add mussels and fresh marinara mix, cover pan and cook for 4 minutes, or until mussels have opened and marinara mix is cooked. Discard any unopened mussels. Add parsley and stir through.
  3. Add Latina™ Fresh Fettuccine to a large pot of boiling water. Cook for 2 minutes, then drain. Add fettuccine to sauce in pan and toss together until pasta is coated. Serve with lemon wedges and a green salad.

Tips

  • Serve with lemon wedges and a green salad side.