Marinara Fettuccine

• 500 g clams
• 500 g mussels
• 3 tablespoons Mutti® Double Concentrated Tomato Paste
• 400 g tin of Mutti Polpa Finely Chopped Tomatoes
• 1/2 cup white wine
• 1 lemon
• 1 brown onion, chopped
• 1/4 cup chopped parsley
• 1/2 teaspoon chilli flakes
• 2 teaspoon minced garlic
• 500 g fettuccini
• 1 tablespoon olive oil

Method

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.