Spaghetti with seafood sauce

Any pasta goes well with seafood, I suggest making a scallop and shrimp sauce and serve with spaghetti.

Ingredients

• Large onions (finely chopped) - 1 pc.
• Butter - 2 tbsp. l.
• Olive oil - 1 tbsp. l.
• Garlic (chopped) - 3 cloves
• Dry white wine or chicken broth - 1 glass
• Canned tomatoes without skin (cut into cubes) - 800 g
• Fresh rosemary (finely chopped) - 1 tbsp. l.
• Sugar - 1 tsp
• Fresh oregano (finely chopped) - 1 tsp.
• Salt - 1/4 tsp
• Ground black pepper - 1/4 tsp.
• Spaghetti - 350 g
• Scallops - 450 g
• Large fresh shrimps (peeled) - 250 g
• Fresh parsley (finely chopped) - 2 tbsp. l.
• Parmesan (chopped) for serving (optional)

Directions

1. Heat butter and olive oil in a large skillet, add chopped onion and cook, stirring occasionally, until soft. Then add the garlic and cook for about 1 minute more. Pour the onion with wine (broth), bring to a boil and cook until the liquid is almost completely evaporated, about 1/2 glass of wine should remain.
2. Put tomatoes, rosemary, sugar, oregano into a frying pan, season with salt and pepper. Increase heat slightly and simmer without covering for 15 minutes.
3. Meanwhile, boil the spaghetti in salted water until tender, according to the instructions on the package.
4. Put scallops and shrimps in a frying pan, stir and cook for 4-5 minutes. Add parsley.
5. Place the spaghetti in a colander, then transfer to serving bowls, top with sauce and sprinkle with cheese (optional). Serve immediately.