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Spaghetti marinara with white wine and capers

Name: Spaghetti marinara with white wine and capers
Yield: 6
Cuisine: /italian
Ingredients: 40.00 ml olive oil; 4 garlic cloves, chopped; 1 long red chilli, finely chopped; 375ml white wine; 250g cherry tomatoes; 40.00 ml capers in brine, rinsed, drained; 100g unsalted butter, chopped; 1kg mixed seafood (such as prawns, white fish cut into 2cm pieces and cuttle fish); 40.00 ml chopped flat-leaf parsley leaves; 500g pipis, cleaned; 400g La Molisana Pastifico Extra Di Lusso Spaghetti, cooked according to packet instructions

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Phoebe Wood takes a trip through the trattorias of Italy and recreates a melt-in-your-mouth spaghetti marinara with white wine and capers.

2 tbs olive oil
4 garlic cloves, chopped
1 long red chilli, finely chopped
1 1/2 cups (375ml) white wine
250g cherry tomatoes
2 tbs capers in brine, rinsed, drained
100g unsalted butter, chopped
1kg mixed seafood (such as prawns, white fish cut into 2cm pieces and cuttle fish)
2 tbs chopped flat-leaf parsley leaves
500g pipis, cleaned
400g La Molisana Pastifico Extra Di Lusso Spaghetti, cooked according to packet instructions

Method

1.

Heat oil in a frypan over medium heat. Cook the garlic and chilli, stirring, for 2-3 minutes until fragrant.
2.

Add the wine and tomatoes, and cook for 10 minutes or until tomatoes are starting to collapse.
3.

Add capers, then, stirring constantly, add the butter, 1 piece at a time, making sure each piece is incorporated before adding the next. Add mixed seafood and cook for 5-6 minutes until cooked.
4.

Remove from the heat and add parsley. Cover. Keep warm. Heat a pan with a lid over high heat.
5.

Add 1/4 cup (60ml) water and pipis. Cover and cook, shaking pan, for 2-3 minutes until pipis open. Add to sauce with pasta. Toss to combine, then season and serve.