Seafood Spaghetti Marinara Recipe

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6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
2 1/2 tbsp olive oil , separated
10 oz / 300g seafood Marinara mix , or make your own
2 garlic cloves , minced
1/2 onion , finely chopped (~1/2 cup)
1/2 cup white wine (any)
2 cups tomato passata/tomato puree OR 600g/20oz canned crushed tomato + 1/2 cup water
1/2 tsp sugar
2 tbsp finely chopped fresh parsley

Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
Serve, garnished with fresh parsley.

Recipe source: recipetineats

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