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Photo of Fettuccine marinara by WW

Fettuccine marinara

Total Time
50 min
20 min
30 min
Top this seafood and fettuccine dish with fresh parsley and dried chilli flakes for a spicy hit


Olive oil

2 tsp

Brown onion

1 large, finely chopped


2 clove(s), crushed

Sweet-style white wine

¼ cup(s), (60ml)


4 medium, ripe, chopped

Seafood marinara mix

500 g


8 piece(s), scrubbed, de-bearded

Raw peeled prawns

160 g, deveined, tails intact

Dry pasta

250 g, (fettuccine), dried

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Dried chilli flakes

1 tbs, to serve


  1. Heat oil in a large non-stick frying pan over medium-high. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add wine and bring to the boil. Reduce heat to low and simmer for 1 minute or until wine is reduced by half.
  2. Add tomatoes and 1 cup (250ml) water. Increase heat and continue simmering, covered, for 10 minutes or until tomatoes have softened. Add marinara mix, mussels and prawns and cook, covered, for 5 minutes or until mussels have opened. Uncover and cook for another 3 minutes or until all seafood is cooked through.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain, then add to seafood mixture, tossing to combine. Serve sprinkled with fresh parsley, dried chilli and freshly ground black pepper.


SERVING SUGGESTION: Enjoy with a salad of baby rocket and baby spinach leaves drizzled with 2 teaspoons balsamic vinegar and 2 teaspoons extra virgin olive oil.TIP: Always discard any mussels that do not open after cooking.