Marinara fettuccine with Mutti Polpa and Tomato Paste, mussels and clams: a vibrant seafood pasta with white wine, garlic and chilli.
4 people
1
To prepare your marinara fettuccine, place a deep fry pan on a medium to high heat. Add olive oil, onion, and garlic and sauté until soft.
2
Add chili and Mutti Tomato Paste and fry for two minutes.
3
Cook fettuccini as per package instructions.
4
Pour the white wine and Mutti Polpa Finely Chopped Tomatoes into the frypan. Simmer until slightly thickened.
5
Mix in the mussels and clams. Cover until the mussels and clams open (about 3 minutes).
6
Toss the cooked pasta and parsley in the frypan until well combined. Serve marinara fettuccine immediately.
This marinara fettuccine combines tender pasta with mussels, clams, garlic, chilli and white wine for a vibrant seafood dish. Mutti Tomato Paste is briefly fried to intensify its flavour before Mutti Polpa Finely Chopped Tomatoes is added to create a rich, full-bodied base. Fresh parsley completes this seafood fettuccine, bringing a fragrant finishing touch to every serving.
For the best fettuccine marinara, add the mussels and clams only after the sauce has slightly thickened. Cover the pan and cook them just until the shells open, helping the seafood remain tender and succulent. Toss the freshly cooked pasta directly into the pan with the Mutti Polpa Finely Chopped Tomatoes sauce so the fettuccine absorbs its flavour. Finish with parsley and serve immediately while the mussels and clams are at their best.
