Succulent seafood Marinara

The finished product ready to be eaten with the assistance of a good Tasmanian white wine and some crusty white bread.

by Jamison Godfrey •

One of the best things about sharing a meal is being with friends or family and having a good old chinwag. Anglers are renowned for exaggerating occasionally, “it was this big trust me”, we’ve all heard that one!

Next time it’s your turn to cook, see who can tell the biggest lies while cooking this classic meal.

There are many variations to this dish. Some like to add cream also, if you like cream, then by all means do, just cut back the amount of tomato to compensate.

Ingredients (Serve two)
6 mussels cleaned
6 oysters split
10 peeled prawns
10 Tassie scallops
1 squid tube scored and cut into 12 pieces
300g snapper fillet cut into strips
2 cloves garlic chopped
200g oricchiette pasta cooked
Olive oil
100mls white wine
400mls good tomato and herb sauce (preferably homemade)
Shaved parmesan

Firstly you need to prepare all the seafood and have ready to fry off. You don’t have to use snapper; you can use which ever fish you like.

Seafood ready to be fried up.

When preparing the squid, cut down one side of the tube, open it up like a book, then proceed to cut, but not all the way through, at a 45° angle, then repeat in the opposite direction: this is called scoring.

Seafood in the pan and being fried.

Then cut into 12 or so pieces. With the mussels, I lightly steam them open, remove the beard and wash any sand out. OK, seafood is now ready.

Bring a pan of salted water to the boil, place oricchiette (means little ears) pasta in and cook until al dente or a little further if you prefer. While the pasta is on, heat frypan on medium heat, splash with olive oil and add garlic, then add scallops, prawns, squid and snapper, give a quick stir.

Adding the tomato sauce – how good does this look?

Now place the oysters and mussels in, splash with white wine and cook seafood through. Add the tomato sauce and bring to the simmer, check seasoning. Drain pasta off and add to seafood, mix together but try not to break up seafood.

Place onto a serving plate or bowl, sprinkle generous amounts of parmesan on top, serve with some good crusty bread and your favourite wine.

Now, who’s told the biggest lies?

This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
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