1 x Onion chopped
2-3 x cloves Garlic crushed
10-12 Mussels (Add some cockles if you can get them)
2 x Squid tubes cut into rings
2 x White Fish Fillets cut into chunks
8-10 x Tiger Prawns
170ml Dry White Wine
1 x Canned Chopped or Cherry Tomatoes
1 x Red Chilli chopped finely or Chilli flakes adjust to your liking
Handful Flat Leaf Parsley chopped
Salt and Pepper
Heat olive oil in a pan and add onion and garlic. Cook till soft over a medium heat
Add wine and let alcohol burn off for 1-2mins.
Add tomatoes and simmer till slightly reduced for about 15-20mins
Meanwhile heat up a big pot of salted boiling water to cook your spaghetti. Cook till al dente.
Once tomatoe sauce has reduced slightly add mussels and cockles and steam with a lid on the pan. Once they have begun to open you can add your other seafood.
Be delicate with the fish as you want it to remain in chunks and not break up.
Discard any shellfish that has not opened.
Once cooked add your spaghetti and stir through.
Season with salt and pepper
Garnish with parsley and serve.