A recipe from the Good Food collection.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
125 ml (4 fl oz/1/2 cup) dry red wine
2 tablespoons tomato paste (concentrated pureé)
425 g (15 oz) tinned chopped tomatoes
250 ml (9 fl oz/1 cup) bottled tomato pasta sauce
1 tablespoon chopped basil
1 tablespoon chopped oregano
12 mussels, scrubbed and beards removed (discard any which are open and don't close if tapped)
30 g (1 oz) salted butter
125 g (4 1/2 oz) small squid tubes, sliced
125 g (4 1/2 oz) boneless white fish fillets, cubed
200 g (7 oz) raw prawns (shrimp), peeled and deveined, tails intact
500 g (1 lb 2 oz) pasta
Method
1. Heat the olive oil in a large saucepan. Add the onion and garlic and cook over low heat for 2-3 minutes. Increase the heat to medium and add the wine, tomato paste, tomato and pasta sauce. Simmer, stirring occasionally, for 5-10 minutes or until the sauce thickens slightly. Stir in the fresh herbs and season. Keep warm.
2. Heat 125 ml (4 fl oz/1/2 cup) water in a saucepan. Add the mussels, cover the pan tightly and steam for 3-5 minutes, or until the mussels have opened. Discard any that don't open in this time. Set the mussels aside and stir the cooking liquid into the tomato sauce.
3. Heat the butter in a frying pan and sauté the squid, fish and prawns, in batches, for 1-2 minutes, or until cooked. Add the seafood, including the mussels, to the warm tomato sauce and stir gently.
4. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and toss gently with the seafood sauce.