Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 125 ml (4 fl oz/1/2 cup) dry red wine
- 2 tablespoons tomato paste (concentrated purée)
- 425 g (15 oz) tin chopped tomatoes
- 250 ml (9 fl oz/1 cup) bottled tomato pasta sauce
- 1 tablespoon each of chopped basil and oregano
- 12 mussels, hairy beards removed, and scrubbed
- 30 g (1 oz) butter
- 125 g (4 1/2 oz) small squid tubes, cleaned and sliced
- 125 g (4 1/2 oz) boneless firm white fish fillets, cubed
- 200 g (7 oz) raw prawns (shrimp), peeled and deveined, tails intact
- 500 g (1 lb 2 oz) spaghetti
Method
1. Heat the olive oil in a large pan. Add the onion and garlic and cook over low heat for 2-3 minutes. Increase the heat to medium and add the wine, tomato paste, tomato and pasta sauce. Simmer, stirring occasionally, for 5-10 minutes or until the sauce reduces and thickens slightly. Stir in the herbs and season to taste. Keep warm.
2. While the sauce is simmering, heat 125 ml (4 fl oz/1/2 cup) water in a saucepan. Discard any broken mussels, or open ones that don't close when tapped on the work surface. Rinse well. Add the mussels. Cover and steam for 3-5 minutes, or until the mussels have opened and changed colour. Remove from the pan. Discard any unopened mussels. Stir the liquid into the tomato sauce.
3. Heat the butter in a frying pan and sauté the squid, fish and prawns, in batches, for 1-2 minutes, or until cooked. Add the seafood to the warm tomato sauce and stir gently.
4. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente and then drain. Toss the seafood sauce with the pasta.
