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Spaghetti del mare

Recipe from: 1 October 2010
spaghetti del mare

Ingredients 14
Servings 4
Time 10 mins


  • Olive oil
  • Olives
  • Capers
  • Bokkom fillets, torn into strips
  • Rosemary
  • White wine steamed mussels in the shell
  • Sustainable fresh fish, cut into large cubes
  • 2
    whole peeled tomatoes
  • Tomato puree
  • Garlic, crushed
  • 1
    dry white wine
  • Smoked paprika
  • Sugar, salt and pepper to taste
  • Al dente spaghetti or linguine and parmesan to serve


20 mins
Heat some olive oil in a large saucepan.
Briefly fry the bokkoms, olives, capers and sprigs of rosemary until fragrant.
Add the white wine in one go and allow to bubble up, then turn down the heat slightly.
Now add the tomato paste and canned tomatoes, crushed garlic, paprika and some seasoning.
Cook over medium heat until the sauce starts to thicken slightly.
Now add the chunks of fish, and allow to boil in the sauce until just cooked.
Lastly add the steamed mussels, and cook until heated through.
Taste for seasoning, spoon over freshly cooked pasta and serve.

For more of Sardines on Toast's recipes click here.



Read more on: fish/seafood  |  shallow-fry

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