Easy spaghetti marinara recipe
 Spaghetti marinara is a classic tomato and seafood pasta dish full of flavour and taste. 300g/10½oz spaghetti 1 large banana shallot or onion, chopped2 cloves garlic, chopped 1 chilli, chopped75ml/2½fl oz olive oil12 clams12 medium mussels75ml/2½fl oz white wine 4 sea scallops, cut in half2x 130-140g/4½oz fillets of sea bass, cut into 4 equal slicescherry tomatoes on the vinetapenade 10g/½oz extra fine capers½ lemon, juice onlysalt and freshly ground black pepper, to season1 tsp freshly chopped parsley 300g/10½oz spaghetti 1 large banana shallot or onion, chopped 2 cloves garlic, chopped 1 chilli, chopped 75ml/2½fl oz olive oil 12 clams 12 medium mussels 75ml/2½fl oz white wine 4 sea scallops, cut in half 2x 130-140g/4½oz fillets of sea bass, cut into 4 equal slices cherry tomatoes on the vine tapenade 10g/½oz extra fine capers ½ lemon, juice only salt and freshly ground black pepper, to season 1 tsp freshly chopped parsley Method Preheat the oven to 200C/400F/Gas 6. Blanch the spaghetti in boiling salted water for approximately 6 minutes.sauté the shallot or onion, garlic and chilli in the olive oil for 1 minute.Add the clams, mussels and white wine and cover the pan.At the same time heat up a non-stick pan and sear the scallops and sea bass, skin side down with a drizzle of olive oil for 1 minute each side.Bake the tomatoes in the oven with some olive oil for 15 minutes.Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened).Add the reserved liquor, clams, mussels, tomoatoes, tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify.Adjust the seasoning with lemon juice, salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Blanch the spaghetti in boiling salted water for approximately 6 minutes. Blanch the spaghetti in boiling salted water for approximately 6 minutes. sauté the shallot or onion, garlic and chilli in the olive oil for 1 minute. sauté the shallot or onion, garlic and chilli in the olive oil for 1 minute. Add the clams, mussels and white wine and cover the pan. Add the clams, mussels and white wine and cover the pan. At the same time heat up a non-stick pan and sear the scallops and sea bass, skin side down with a drizzle of olive oil for 1 minute each side. At the same time heat up a non-stick pan and sear the scallops and sea bass, skin side down with a drizzle of olive oil for 1 minute each side. Bake the tomatoes in the oven with some olive oil for 15 minutes. Bake the tomatoes in the oven with some olive oil for 15 minutes. Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened). Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened). Add the reserved liquor, clams, mussels, tomoatoes, tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify. Add the reserved liquor, clams, mussels, tomoatoes, tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify. Adjust the seasoning with lemon juice, salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass. Adjust the seasoning with lemon juice, salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass.