Lucky Recipes


Spaghetti Marinara

  • Cooking Time: 30 minutes
  • Difficulty: Believe in yourself.
  • Serves: 2
Spaghetti Marinara


• Packet of spaghetti

• 4 Argentinian Tiger Prawns

• 150g firm white fish (we use gurnard) - chopped into 2cm cubes

• 150g scallops

• 1 white onion - finely diced

• 1 stick of celery - super finely sliced (you want this to alomost melt-away in the pan)

• 5 garlic cloves - finely diced

• Thumb-sized knob of ginger - grated

• 1 or 2 chillies (depends on your spice addiction - ours is high!)

• 1 cup white wine

• 1 cup fish stock

• 1 x can tomatoes (we use Mutti)

• 1 TBSPN paprika

• 1 TBSPN grnd cumin

• 1 TBSPN grnd coriander

• 1 TSPN grnd white pepper

• 2 TBSPNS Heinz tomato ketchup

• 1 TBSPN worcestershire sauce

• 1 TBSPN light soy

• Splash of red wine vinegar

• Splash of Lucky Taco Jalapeño hot sauce

• Zest of 1 lemon

• Handful of Italian parsely - roughly chopped

• Maldon flaky sea-salt

• Cracked black pepper

• 2 TBSPNS canola oil


This was the first meal that Otis cooked for me when we 'hooked-up'. He put his heart & soul into it - and i thought it was D.lish! It's evolved a bit since then...

• In a large frying pan, heat canola oil over medium heat.

• Add onions, garlic, chilli, celery & ginger. Cook & stir for about 5 minutes or until turning translucent. Turn up the heat and add wine.

• Let it bubble & reduce for a minute or 2.

• Then add all the dry herbs & spices. Keep stirring and cook for a further 5 minutes.

• Then add tomatoes, stock, Heinz tomato ketchup, worcestershire sauce and splash of red wine vinegar. Cook & let the flavours mingle for about 15 minutes on medium to low heat.

• On another element, bring a pot of VERY salty water to the boil. Cook pasta for about 10 minutes or until it's reached perfect al-dente-ness!

• While your pasta is cooking, make final tweaks / seasoning adjustments (add splash of Lucky Taco Jalapeño hot sauce, pinch of sea-salt & cracked black pepper & lemon zest).

• Add fish, scallops & mix through. Place prawns on top and cover with foil, so the prawns cook quicker and you don't over-cook fish.

• Let that all groove for about 7 - 10 minutes. The prawns will go bright pink and will lose all translucency when cooked.

• Drain pasta and divide between 2 plates.

• Pour over Marinara sauce. Divide the juicy prawns and seafood equally.

• Garnish with chopped parsley & a little extra lemon zest.

• Eat with someone you love & enjoy!


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