Ingredients

• a few glugs of olive oil
• 2 large onions
• 6 cloves of garlic
• 2 tins of chopped tomatoes
• a handful of fresh basil
• 2 tsp paprika
• 2 tsp dried oregano
• a few handfuls of prawns
• a few handfuls of shell on mussels, de-bearded
• spaghetti (200g)
• a handful of fresh parsley
  
  

Recipe

finely chop all of the peeled onions and garlic.
heat the oil in a deep saucepan and add half of the onions and garlic.
fry gently for 5 minutes, with a lid, until soft.
pour in all of the chopped tomatoes and season well with salt and pepper.
add the fresh basil leaves, bring the mixture to the boil and simmer for 10 minutes.
blitz the whole mixture to get a smooth sauce and remove from the heat.
boil a pan of salted water, add the spaghetti and cook for 8-9 minutes, until just soft.
glug a shot of oil into a frying pan and gently cook the remaining onions and garlic until soft.
throw in the paprika and the oregano then ladle in about a third of the tomato sauce and heat it through.
split the rest of the tomato sauce into two tubs and store it in the fridge for later in the week or in the freezer for up to 3 months.
chuck the prawns and the mussels into the sauce and simmer for about 3 minutes, until the prawns are pink and the mussels are all fully opened.
drain the spaghetti and add to the tomato sauce.
chop the parsley and stir it through the sauce before serving with a lemon wedge.

serves 2 + leftover sauce