Spaghetti with Seafood Sauce Recipe
3 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
2 ½ cups passata (bottled strained tomatoes)
l tbsp tomato purée (paste)
1 tsp dried oregano
1 bay leaf
l tsp sugar
2 cups cooked peeled prawns (shrimp)
6oz cooked clam or cockle meat (rinsed well if canned or bottled)
1 tbsp lemon juice
3 tbsp chopped fresh parsley 2
2 tbsp butter salt and ground black pepper
Heat the olive oil in a large pan over low heat. Add the onion and garlic and cook, stirring occasionally for about 7 minutes, until softened but not colored.
Meanwhile, cook the spaghetti in a large pan of boiling salted water for according to the instructions on the packet, until just tender.
Stir the passata, tomato purée, oregano, bay leaf and sugar into the onion mixture and season to taste with salt and pepper. Bring to the boil, and then simmer for 3 minutes.
Add the prawns, clams or cockles, lemon juice and 2 tbsp of the parsley. Stir well, then cover and cook for an extra 7 minutes.
Drain the spaghetti, return to the pan and add the butter. Using two large spoons, toss well to coat, then season with salt and pepper.
Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining parsley and serve immediately.