This recipe is the perfect hump day quickie to help resist the mid-week takeaway urge.
Fifteen minutes from pot to plate, cross my heart!
The portions below will feed two, so double or halve as you need to.
300gms good quality marinara mix (from the fish monger please, not the stupormarket)
1-2 Small red chillies, finely chopped
1 Clove garlic, crushed
2tbs flat leaf parsley, finely chopped
1/4 cup white wine (optional)
Juice of half a lemon
Parmesan to serve
Put the pasta on to cook as per the packet instructions.
While the pasta is doing its thing, heat a glug of olive oil in a pan on a medium/low heat and fry off the chillies and garlic for 1-2 minutes until fragrant.
Increase the heat and when it really starts to sizzle add the marinara mix and white wine. Cook/stir until the fish is almost cooked (approximately 3-4 minutes).
The pasta should be nearly done, so remove your marinara from the heat and stir through the parsley and lemon juice.
Drain the pasta then put it back in the warm pot and tip your seafood in. Use tongs to toss the marinara through the spaghetti.
Serve in large pasta bowls and shave some cheese on top with some extra parsley to garnish.