There’s no better way to end your Thursday night than with this delicious and indulgent mixed seafood pasta with Mariana sauce!

SERVES 4 // COOK TIME ± 45 mins

INGREDIENTS
2 tbsp olive oil
6 anchovy fillets
4 garlic cloves, peeled and crushed
1 red chilli, finely chopped
200 ml dry white wine
410g tin chopped tomatoes
Salt and black pepper
400g mussels
200g prawns, peeled and roughly chopped
250g spaghetti, cooked according to packet
4 tsp chopped parsley, to garnish

METHOD
1. Heat the olive oil in a pan over medium heat. Add the anchovies, garlic and chilli and fry for about 2 minutes until the anchovies ‘melt’. Turn up the heat, add the wine and reduce for 2 minutes.
2. Add the chopped tomatoes, and season. Leave to simmer for about 15 minutes. If the sauce becomes too thick, add a little water. Add the mussels and prawns, then cover and steam for 5 minutes. Once the shells have opened, scoop out the mussel, discard the shells and return to the sauce.
3. Place a serving of spaghetti on a plate and top with the sauce. Season, and garnish with parsley.

Try our crumbed fish fingers with matchstick chips for a hearty mid week meal! Cook with the fish of your choice, but make sure it’s a sustainable option!

The post Mixed seafood pasta with Mariana sauce appeared first on MyKitchen.

Take your sides to a whole new level with this potato salad with anchovy dressing (trust us, this dressing will be your new favourite secret ingredient). Perfect for braai season!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
½ cup olive oil
4 anchovy fillets
Small handful chopped parsley
Juice of 2 lemons
1 tbsp honey
2 tsp English mustard
750 g baby potatoes, boiled and halved
1 bulb fennel, thinly sliced, plus 1 tbsp fennel fronds, chopped
4 radishes, thinly sliced4 red spring onions, thinly sliced

METHOD
1. To make the dressing, heat the olive oil in a small pot over medium heat. Once the surface of the oil begins to simmer, add the anchovies and then remove from the heat.
2. Allow the anchovies to break up and melt into the oil; then add the parsley, lemon juice, honey and mustard. Whisk to combine; then set aside to cool.
3. Arrange the potatoes and sliced fennel on a platter. Add the fennel fronds, radishes and spring onions; drizzle with the anchovy dressing.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

The post Potato salad with anchovy dressing appeared first on MyKitchen.

We are throwing it back this Thursday to when we featured the talented Lungi Nhlanhla in MyKitchen and she shared her bright and beautiful anchovy and sweet potato salad with us. Check her out at Lungi’s Corner for even more deliciousness.

SERVES 6–8 // COOKING TIME 10 mins

INGREDIENTS
⅓ cup buttermilk
½ cup sour cream
¼ cup plain yoghurt
1 tbsp lemon zest
5 anchovy fillets, diced
Salt and black pepper
1 kg sweet potatoes, peeled, sliced and roasted
8 cloves garlic, roasted
1 baby gem lettuce
4 eggs, soft-boiled, peeled and halved
1 onion, peeled and thinly sliced
100g pine nuts, toasted
250g croutons

METHOD
1. Mix together the buttermilk, sour cream, yoghurt, zest and anchovies. Season. Place in the fridge to chill.
2. Reheat the sweet potatoes and garlic.
3. Assemble all the ingredients on a serving platter or large board, season and serve with the dressing.

The post Lungi Nhlanhla’s sweet potato salad appeared first on MyKitchen.