Spaghetti marinara

Seafood - squid, shrimp, mussels, fish pieces - are mixed with tomato sauce. And tomato sauce is made from tomatoes with carrots, onions, garlic and white wine.

Ingredients

• Tomato sauce:
• Olive oil - 2 tbsp. l.
• Onion, finely chopped - 1 pc.
• Carrots, finely chopped - 1 pc.
• Crushed garlic - 1 clove
• Canned tomatoes, chopped - 400 g
• White wine - ½ cup
• Sugar - 1 tsp
• White wine - 3 tbsp. l.
• Fish broth - 3 tbsp. l.
• Crushed garlic - 1 clove
• Mussels - 12 pcs.
• Spaghetti - 370 g
• Butter - 30 g
• Squid, peeled and cut into rings - 130 g
• Cod fillet, cut into small pieces - 130 g
• Peeled shrimps - 200 g
• Flat-leaved parsley - 2-3 tbsp. l.
• Canned shellfish (drain liquid) - 200 g

Directions

1. Heat oil in a saucepan (cauldron) over medium heat. Saute the onions and carrots for 10 minutes. Add garlic, tomato pulp, wine and sugar. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
2. Combine wine, broth and garlic in a large saucepan. Heat over high heat. Add well washed and peeled mussels. Cover and shake the pan for 5 minutes. Discard any unopened mussels. Do not pour out the liquid.
3. Boil spaghetti in salted water until al dente (leave slightly undercooked). Throw in a colander and transfer back to the pot.
4. Melt the butter in a skillet over medium heat. Fry (in portions), stirring constantly, the squid, fish and shrimp until tender (about 2 minutes). Toss with tomato sauce, mussels, mussel liquid, parsley, and canned clams. Toss everything over with spaghetti. Bon Appetit!