Ingredients
- 50 ml (1 3/4 fl oz) extra virgin olive oil
- 1 large brown onion, finely chopped
- 4 garlic cloves, crushed
- 2 1/2 tablespoons tomato paste (concentrated purée)
- 375 ml (13 fl oz/1 1/2 cups) white wine
- 700 ml (24 fl oz) tomato passata (puréed tomatoes)
- 4 sprigs oregano, plus chopped leaves, to garnish
- large pinch sugar
- 16 black mussels, scrubbed and beards removed
- 400 g (14 oz) dried spaghetti
- 300 g (10½ oz) firm white skinless fish fillets, cut into 2.5 cm (1 inch) pieces
- 200 g (7 oz) medium raw prawns, peeled and cleaned, tails intact
- 200 g (7 oz) scallop meat
- crusty bread, to serve
Method
1. Heat the oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring, for 8 minutes, or until softened. Add the tomato paste and cook, stirring, for another 2 minutes, then add the wine. Bring to the boil and cook for about 5 minutes, or until the liquid has reduced slightly. Add the tomato passata, oregano sprigs and sugar. Bring the mixture to a simmer then reduce the heat to low and cook for 20 minutes, or until reduced and slightly thickened. Discard the oregano.
2. Meanwhile, bring 125 ml (4 fl oz/1/2 cup) water to the boil in a medium saucepan, add the mussels and cook over medium-high heat, shaking the pan occasionally, for 4-5 minutes, or until the mussels have opened. Remove the mussels from the pan, discarding any that have not opened, and add 2-3 tablespoons of the mussel cooking liquid to the tomato sauce to thin it slightly.
3. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well.
4. Meanwhile, add the fish, prawns and scallops to the hot sauce, cover the pan and cook over medium heat for 5 minutes, or until just cooked through. Add the mussels and heat through. Divide the pasta among warmed bowls then spoon over the sauce, scatter with the chopped oregano and serve immediately with crusty bread.
