Spaghetti alla Marinara

Ingredients

• 12 mussels, scrubbed beards removed

Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 red chili, seeded and chopped
• 2 cloves garlic, crushed
• 425 g can white wine
• 1 teaspoon sugar, pinch cayenne pepper
• ¼ cup white wine, extra
• ¼ cup fish stock
• 1 clove garlic, extra crushed
• 30 g butter
• 125 g calamari rings
• 125 g boneless white fish fillets, cuts into cubes
• 200 g raw medium prawns shelled, deveined
• ½ cup fresh parsley, chopped
• 200 g can clams, drained
• 375 g spaghetti

Procedure

1. Soak canned mussels for 2 hours in cold water. Discard open or damaged mussels.
2. To make tomato sauce: Heat oil in medium pan add onion and carrot; stir over medium heat 10 minutes or until likely brown. Add chili, garlic, tomato, white wine, sugar and cayenne pepper. Simmer, uncovered, 30 minutes, stirring occasionally.
3. Meanwhile heat extra wine, stock and garlic in a large pan add mussels, cover; shake over high heat for 3-5 minutes. After 3 minutes start removing opened mussels; set aside. After 5 minutes discard unopened mussels. Reserve wine mixture.
4. Melt butter in a frying pan. Add calamari rings, fish and prawns. Stir-fry for 2 minutes; set aside and keep warm.
5. Add wine mixture, parley, cooked seafood and clams to tomato sauce. Reheat gently.
6. Cook pasta in large pan of boiling water until tender. Drain. Combine sauce and pasta and serve.

Note: Tomato sauce may be made ahead. Complete dish just prior to serving.