Here is another transfer recipe from my old site – I used to worship this dish and eat it once a week. Time for a recook – I wrote this recipe back in July 2009 when two of my friends came to eat JK food. I LOVE cooking for people, something I don’t get to do enough of living 90mins away from most of my friends. But have no fear, I will just get twice as many servings all for me 🙂
This is my take on the seafood marinara. It is a very sweet version with chilli and lemon myrtle. It is one of my fave dishes to cook and everyone I ever cook it for loves it. But it is definately not a low fat version so it is great for a meal on a special occasion. And so I had my special occasion – Sam and Max coming to dinner
This is not even close to a traditional Marinara and most people would even say it is not a marinara but to me it’s my sweet chilli sauce seafood marinara.
This served 3 big eating lads or could serve 4 people with more moderate plates. I recommend serving with red wine or beer.
750gms of Marinara mix (mine cost about $17- but when I cook this I go to the best seafood supplier I can find and they have sensational marinara mixes. (or mixed seafood to a total of 750gms)
About 150 to 175ml of sweet chili sauce – I worship the TRIDENT Thai brand – my mum get’s this one but with ginger in it
salt and pepper
thin spaghetti – do not use penne or small chunky pasta – this one craves for the long spag
6 lemon myrtle leaves (or if not juice of a lemon or lime and rind of a lemon or lime) – thankgod my neighbor has a giant tree. My pot plant died so I now jump the fence ninja style and retrieve the most beautiful herb in the world. Try and crush the leaves up a bit. If you can’t get any lemon myrtle don’t stress as the alternate works fine – you can also buy Lemon Myrtle from any nursery in Australia and they make a superb plant/ tree to grow. Native and smell out of this world. It looks very much like a bay leaf.
2 cloves of garlic, crushed or sliced thinly
2 tablespoons of olive oil
small bunch of parsley chopped up
small bunch of broccolini – cut into inch long bits
That’s it – you could treat it like a Jambalaya and put into it whatever you would like to add to make it great. It does plenty for me like this.
You need to:
Marinate the marinara mix in the sweet chili sauce for about half an hour – you can pretty much marinate everything together (garlic excluded) to start if you want.
Pour the olive oil into a pot (I use a wok for this dish) – add the garlic and let if cook for a couple of minutes until aromatic.
Then I add everything and cook at a medium to high heat for about 10 to 15min.
I cook the pasta at the same time and it is all ready at the same time.
Sprinkle freshly grated parmessan over the top and indulge.
Hope you get to make it and you enjoy it as much as I do.