Spaghetti Marinara

Spaghetti Marinara
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 300g dried spaghetti
  • 1 1/2 cups chicken stock
  • 3/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1 tablespoon capers, chopped
  • 1 tablespoon grated lemon rind
  • Salt and pepper to taste
  • 12 black mussels, scrubbed and beards removed
  • 12 medium green prawn cutlets
  • 12 large scallops, without roe
  • 1 squid tube, sliced into rings
  • 1/4 cup flat leaf parsley, roughly chopped

How to make it

  • COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain and keep warm. 
  • COMBINE the stock, wine and garlic to a medium saucepan, bring to the boil and reduce by half, add the PHILLY and whisk until smooth. Stir through the capers, lemon rind and seasoning. 
  • ADD the mussels and prawns, cover and cook for 2 minutes. Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked. Stir through the spaghetti and parsley and cook a further 3 minutes until heated through. Spoon the pasta into serving bowls. Serve immediately.