- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2–3 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
- 1 cup (250 ml) dry white wine
- 1 can chopped tomatoes, about 400 gpinch of dried red chilli flakes
- ¼ teaspoon sugar
- pinch of saffron threads
- 8–12 mussels, scrubbed and beards removed
- 2 squid, cleaned, then tentacles cut into bite–sized pieces and bodies cut into rings
- 300 g raw prawns, peeled
- 400 g spaghettini
- salt and pepper
- sprigs of fresh oregano or marjoram to garnish
- Heat the oil in a large saucepan, add the onion and sauté for 5–7 minutes or until softened but not browned.
- Add the garlic and parsley and cook for a further 1 minute.
- Pour in the wine and bring to the boil.
- Regulate the heat so that the wine boils steadily, and cook for about 15 minutes or until the wine has almost all evaporated.
- Stir in the tomatoes with their juice, the chilli flakes, sugar and saffron threads.
- Reduce the heat to low and cook gently for 15 minutes.
- Season to taste.
- To prepare the mussels, discard any broken ones or open ones that do not close when tapped.
- Add the mussels to the pan.
- Cover and cook over a moderate heat for about 5 minutes or until the mussels start to open.
- Add the squid and prawns, and cook for a further 3–4 minutes or until the prawns turn pink.
- Remove from the heat.
- Discard any mussels that have not opened, then cover the pan to retain the heat.
- Meanwhile, pasta in boiling water for 10 minutes, or according to the packet instructions, until al dente.
- Drain and return to the empty pan.
- Add some of the tomato sauce and toss the pasta until coated.
- Serve the pasta with the remaining tomato sauce and seafood piled on top, garnished with small sprigs of fresh oregano or marjoram.
Preparation: 25 minutes
Cooking: about 45 minutes