Seafood Spaghetti - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
4 cloves garlic, minced
2 None (14-oz.) cans chopped tomatoes
6 None large fresh basil leaves
1 tsp sea salt flakes
1 tsp sugar
12 None small black mussels, scrubbed, debearded
12 None baby clams
2 tbsp white wine
12 None raw medium shrimp, peeled, tails left intact, deveined
1/2 lb firm white fish fillets, cut into 1-inch chunks
7 oz fresh calamari, cut into rings
2 tbsp chopped fresh parsley
12 oz spaghetti

Preparation

Heat half the oil and half the garlic in a large, heavy-based skillet; cook, stirring, for 1 min, or until fragrant but not browned. Add the tomatoes, basil, salt and sugar, bring to a boil, then simmer, uncovered, stirring occasionally, for 30 mins, or until sauce is very thick. Remove sauce from pan.
In same skillet, add mussels, clams and wine. Cook, covered, over high heat for 2 mins. Uncover and cook for 1 min, or until liquid has almost evaporated and mussels and clams have opened.
Push mussels and clams to the side of the pan, then add remaining oil. Add shrimp, fish, calamari and remaining garlic; cook, turning carefully, for 2 mins. Add the tomato sauce and stir gently until seafood is just tender and tomato sauce is heated through. Season to taste with salt and freshly ground pepper. Sprinkle with parsley.
Meanwhile, cook the spaghetti in boiling salted water according to pack instructions. Drain and gently toss with the seafood mixture.