Spaghetti Marinara Blanc

Spaghetti Marinara BlancIngredients

  • 1 kg Seafood Marinara mix
  • 3 tsp olive oil
  • 1 onion, finely chopped
  • 3 tsp crushed garlic
  • 30g butter
  • 1/3 cup flour
  • 1 cup milk
  • 1 cup white wine
  • Salt & pepper to season
  • 2 tsp dried sage
  • 500g spaghetti


Bring a pot of water to the boil, add a pinch of salt and the spaghetti then leave to cook until al denté.
Heat the oil in a large pan.
Sauté the onion and garlic in the oil then remove from the pan.
In the empty pan melt the butter then take off the heat, stir in the flour until a smooth paste forms, then slowly stir in the milk and white wine.
Stir back in the onions and garlic.
Add the Seafood Marinara and the sage, stir again and leave to simmer for 12 – 15 minutes, stirring often.
Drain the spaghetti and serve the Marinara sauce over the top.
Garnish with more herbs and some curls of fresh parmesan.

Serves 6

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