Fry the squid and prawns in garlic butter and use them to garnish each dish. Add the prawn stock, the shellfish, their juices and the spaghetti to the tomatoes, and swirl the pan until the sauce is reduced and the spaghetti is al dente, adding water if it starts running dry. Get your pasta on the boil and cook for 6-8 minutes. Saute a medium red chilli and a clove of crushed garlic, then add half a tin of passata or a large handful of cherry tomatoes. Otherwise just steam all the mussels and clams in a glass of white wine, then drain and reserve the juices. If you’ve got time, it’s really worth making a shellfish stock to add to the tomato base, which you can do by sauteing the prawn shells in tomato paste and a cup of water for 20 minutes. I use large prawns, clams, mussels and squid. There’s something about spaghetti frutti di mare that tastes like holidays. Finally, top with more parmesan and a good twist of black pepper.
Fill this with a quick salsa of equal parts chopped spring onions, black olives, chopped tomatoes and capers. Mix well then serve, leaving a small well in the middle of the spaghetti. Stir over a low heat and, once the cheese and butter have melted, add two big teaspoons of marmite (or more, to your taste). Add a big knob of salted butter to the pasta and remaining water, followed by equal parts parmesan and cheddar cheese, and salt and pepper to taste. This is a twist on the Nigella recipe: cook a big handful of spaghetti in a pan of salted, boiling water, then drain, leaving a tablespoon of water in the pan. Hugh O’Reilly, sales director, Dublin Marmite pasta Simple but utterly delicious – pasta heaven! I always have crusty bread on hand, too, to mop up the leftover oil. Then stir in your cooked spaghetti and season before serving. Occasionally, I also add lemon juice, lemon zest and flat leaf parsley, which give the dish a freshness.
Take a high-quality olive oil, and slowly infuse with lots of garlic and chilli over a low heat.
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