Seafood tagliatelle with marinara sauce

An Italian classic – simple al dente tagliatele, served with a rich tomato and white wine sauce, and plenty of seafood. With extra depth from salty capers, anchovies and classic bisque, this gorgeous marinara sauce is crammed with the fresh flavours of the sea.

1. Heat 3 tbsp olive oil in a heavy based saucepan over a medium heat and add the chilli and garlic.
2. Fry for 1-2 minutes, until just softened before adding the tomatoes and purée into the pot. Stirring gently – being careful to avoid splashes – simmer and reduce the sauce for 10-12 minutes until the sauce is thick and the flavour intensified.
3. Add the bisque, boil for another 3 minutes. Season well and set aside.
4. Heat a large pan of water over a medium heat. Once bubbling, add the salt and after, add the tagliatelle. Cook for 2 minutes until al dente. Drain and return to the pan with a little olive oil to prevent the pasta sticking.
5. Meanwhile, heat a large frying pan over a medium-high heat and add the remaining olive oil. Add the capers, anchovies, parsley stems, octopus and prawns. Pour in the wine and bubble until reduced by half.
6. Continue to cook until the prawns have turned pink and are cooked through. Stir the sauce and gently combine all of the ingredients.
7. Stir the drained tagliatelle and mix through the sauce. Serve in large bowls with a twist of dry chilli and fresh parsley leaves.