Spaghetti alla Marinara

As done at the Society Restaurant in 1983

Reno Codognotto who gave me this recipe says that "Marinara is a very flexible dish and the quantity of the ingredients may be varied to taste. Also, a quantity of the sauce may be made and kept refrigerated. However, it is always at its best when freshly made." Serves 6 - main course

Ingredients

1 large sliced onion
450 grams ripe tomatoes
90 grams tomato paste
60 ml olive oil
2 cloves garlic - crushed
750 grams lobster meat or other seafood
125 grams butter approx
salt and pepper to taste
750 grams spaghetti
40 grams parsley, chopped

Method

Gently fry one large sliced onion in a pan until it becomes translucent but does not brown

Add diced ripe tomatoes (or good quality tinned variety) and add tomato paste.

Stir until all is blended and simmer gently for 15 minutes

NOTE: if too much of this combination is made, the addition of some garlic, oregano, pepper and salt will make it a good pasta sauce on its own. It will keep for days under refrigeration.

Take a large frying pan and heat oil then add crushed garlic and fry gently till brown, then remove.

Add the lobster meat (or other seafood) which has been cut roughly into cubes. You can use the lobster leg meat which will be in uneven pieces but which has excellent flavour.

Fry lobster slowly for a few minutes so as to impart the lobster flavour to the oil. Add butter. Stir and add the tomato sauce. Simmer for a few more minutes, add salt and pepper to taste.

Cook spaghetti in lots of boiling salted water. Do not overcook, make tender but firm. Strain well in a colander and put into pan with lobster sauce. Add plenty of parsley and toss.

Allow to rest a minute or two in a warm place for the flavour to penetrate the pasta. Serve on hot plates.

Should your spaghetti appear to be too dry at this stage, simply add a little more butter.