Ingredients (serves 6)

• 300g Tumeric flavoured Egg Noodles made in the Philips Pasta and Noodle Maker
• 500g Seafood Marinara Mix
• 400g Tin of crushed tomatoes
• 1/2 cup Chopped Cherry Tomatoes (red and yellow)
• 1 large clove Garlic, crushed or finely chopped
• 1/4 cup Chopped flat leaf parsley
• 1/2 cup White Wine
• 1 cup Water
• 1 Lemon
• 1 tbsp Olive Oil

Method

1. Make 300g of egg noodles in the Philips Pasta and Noodle Maker (follow instructions for 300g batch and add 1 teaspoon of ground Tumeric to flour before you add the water). Use the lasagne disc and cut the lasagne pieces into wide flat strips about 5cm long.
2. In a wide, deep frypan fry off the garlic in the olive oil.
3. Add the tin of crushed tomatoes, the white wine, the water and a good pinch of sea salt and bring to the boil.
4. Carefully drop the pasta pieces into the tomato mixture all around the frypan. Allow this to bubble for approx 4 minutes. Gently move the pasta around the frypan with a wooden spoon - just to ensure it's not sticking to the bottom.
5. Then gently sprinkle the marinara mix into the tomato mixture and allow it to cook through (approx 5 minutes).
6. By the time the prawns are pink, the calamari rings are opaque white, the fish pieces are cooked through, the pasta should also be al dente. The starch in the pasta should thicken the sauce to a lovely thick consistency to serve.
7. Take the frypan off the heat and place on a heatproof mat on your bench or table. Squeeze the lemon over the top, garnish with the parsley and top with a slosh of olive oil and a crack of black pepper.
8. Serve in shallow bowls with a side salad. Or if you love your carbs, serve with garlic bread to soak up the tomato sauce in this recipe.