Linguine marinara

This dish is as easy to make as it is delicious. The tomatoes and chili hum with the seafood; make sure to cook the sauce and linguine together to really marry the flavours.


  • 4 tablespoons of olive oil

  • 2 cloves of garlic, crushed

  • 1 can of chopped tomatoes

  • 1 teaspoon dried oregano

  • 1 chili, deseeded and finely sliced (optional)

  • 400 grams marinara mix (a selection of prawns, squid, basa and mussels)

  • 180gm linguine (Barilla recommended)

  • Salt and pepper

  • 1 handful of parsley leaves, chopped (to garnish)


  1. Add olive oil and crushed garlic to a large pan on medium heat.

  2. Once garlic is starting to bubble and become golden, add the tomatoes and stir. Lower heat and let the tomatoes cook for 5 minutes.

  3. Meanwhile, boil a large pot of water with a tablespoon of salt. Once a rolling boil is reached, add the linguine and cook until al dente (~7-8 minutes)

  4. Stir in the oregano, chili and a pinch of salt and pepper into the sauce. Cook for a further 5 minutes, then add the seafood marinara and mix. Cook on low heat for 10 minutes.

  5. Drain the linguine and add to the marinara sauce. Mix the pasta well to evenly coat in the sauce. Increase the heat and keep mixing as the sauce and pasta cook together.

  6. Taste the pasta and add more salt (if needed) and some pepper.

  7. Serve hot with a sprinkle of parsley.