Spaghettini with seafood

Heat the oil in a large saucepan, add the onion and sauté for 5–7 minutes or until softened but not browned. Add the garlic and parsley and cook for a further 1 minute.

Pour in the wine and bring to the boil. Regulate the heat so that the wine boils steadily, and cook for about 15 minutes or until the wine has almost all evaporated.

Stir in the tomatoes with their juice, the crushed chillies, sugar and saffron. Reduce the heat and cook gently for 15 minutes. Season to taste.

Add the mussels. Cover and cook over a moderate heat for about 5 minutes or until the mussels start to open. Add the squid and prawns, and cook for a further 3–4 minutes or until the prawns turn from blue-grey to pink. Remove from the heat. Discard any mussels that have not opened, then cover the pan to retain the heat.

Meanwhile, cook the spaghettini in boiling water for 10 minutes, or according to the packet instructions, until al dente. Drain and return to the empty pan. Add some of the tomato sauce and toss the pasta until coated.

Serve the pasta with the remaining tomato sauce and seafood piled on top, garnished with small sprigs of fresh oregano or marjoram.