# What You Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
02 - 7 oz mussels, cleaned and debearded
03 - 5 oz squid rings
04 - 5 oz sea scallops
→ Pasta
05 - 12 oz spaghetti or linguine
→ Marinara Sauce
06 - 2 tbsp olive oil
07 - 1 small onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 28 oz canned crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1/3 cup plus 1 tbsp dry white wine
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp sugar
16 - Sea salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges, to serve
# How to Make:
01 - Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large deep skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for an additional minute.
03 - Pour in dry white wine and simmer for 2 minutes, allowing the liquid to reduce slightly.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Incorporate squid rings and sea scallops, simmering for 2 minutes. Add shrimp and mussels, cover, and cook for 3 to 4 minutes until shrimp turn pink and mussels open, discarding any unopened shells.
06 - Add drained pasta to the seafood sauce, tossing gently to combine. Use reserved pasta water as needed to adjust sauce consistency.
07 - Adjust seasoning to taste. Serve immediately, garnished with chopped fresh parsley and lemon wedges.
