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Roasted Tomato Spaghetti Marinara


Spaghetti Marinara

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cost per person if buying seafood: $3.80
Cost per person if gathering own seafood: $1.70 (plus an adventure)

Rocket and nasturtium are both peppery and hot. They work beautifully with any seafood or subtly flavoured dish, as well as being an unbeatable addition to the humble egg sandwich.

16 fresh cockles
8 small mussels
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon sea salt
8 small fresh whole tomatoes
1 red onion, cut into 6 wedges
100g either blue cod, moki, monkfish, trevally, cut into large chunks (or try anything you have caught)
400g spaghetti
1/2 cup rocket leaves
1/2 cup sliced nasturtium leaves
nasturtium flowers to decorate

Scrub the cockles, put in a bowl of cold fresh water (not sea water) and leave in the fridge to spit out the sand, for at least a few hours or overnight if you have time.

Scrub the mussels and remove the beards.

Preheat the oven to 250C.

In an ovenproof casserole dish, combine the vinegar, olive oil, salt, tomatoes, onion wedges, cockles and mussels. Cover with a lid and roast for 10 minutes. Add the hapuku and cook for another 5 minutes with the lid on.

Cook the spaghetti while the seafood is roasting.

Press the tomatoes to release juices. Add the rocket and nasturtium leaves and drained cooked spaghetti to the casserole and roughly stir before serving.

 


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