Fettuccine Marinara

20 Mins

Serves 2

Fettuccine Marinara

Enjoy this beautiful Fettuccine Marinara for a divine Italian classic that’s easy to make. We also love adding chilli and lemon to this recipe to give the seafood a more vibrant and tangy taste.


Olive oil
2 cloves garlic, finely chopped
Pinch of dried chilli flakes
½ cup (125ml) dry white wine
250g punnet baby roma tomatoes, chopped
200g black mussels, washed, beards removed
200g good quality fresh marinara mix
Handful fresh flat leaf parsley, finely chopped
375g packet Latina™ Fresh Fettuccine
Lemon wedges, to serve


  1. Heat olive oil in a medium sized frying pan, over medium heat; add garlic and chilli flakes. Cook for 10 – 20 seconds until fragrant, then add wine, tomatoes and a pinch of sea salt. Cook for 2 minutes until tomatoes have softened. Increase heat to high.
  2. Add mussels and fresh marinara mix, cover pan and cook for 4 minutes, or until mussels have opened and marinara mix is cooked. Discard any unopened mussels. Add parsley and stir through.
  3. Add Latina™ Fresh Fettuccine to a large pot of boiling water. Cook for 2 minutes, then drain. Add fettuccine to sauce in pan and toss together until pasta is coated. Serve with lemon wedges and a green salad.


  1. Serve with lemon wedges and a green salad side.