serves 6 ingredients

20 black mussels                                   For the marinara sauce

200g/7oz medium raw prawns,           2 tablespoons olive oil

peeled and deveined                        1 onion, finely chopped

50ml/2fl oz white wine                         1 carrot, sliced

50ml/2fl oz fish stock                            2 garlic cloves, crushed

1 garlic clove, crushed                          400g/14oz canned peeled

350g/12oz spaghetti                                plum tomatoes, crushed

25g/1oz butter                                      125ml/4fl oz white wine

100g/4oz calamari rings                      1 teaspoon sugar

100g/4oz skinless cod fillets,

cubed 200g/7oz canned clams, drained

• To make the marinara sauce, heat the olive oil in a pan, add the onion and carrot, and stir over a medium heat for 10 minutes or until the vegetables are lightly browned.

• Add the garlic, tomatoes, white wine and sugar. Bring to the boil, reduce the heat and gently simmer for 30 minutes, stirring occasionally.

• Scrub the mussels with a stiff brush and pull out all the hairy beards. Discard any damaged mussels or open ones that do not close when tapped on the work surface. Rinse well.

• Heat the wine together with the stock and garlic in a large pan. Add the mussels. Cover the pan and shake it over a high heat for 4–5 minutes. After 3 minutes, start removing any opened mussels and set them aside. After 5 minutes, discard any unopened mussels and reserve the liquid.

• Cook the spaghetti in a large pan of salted boiling water until al dente. Drain and keep warm.

• Melt the butter in a frying pan, add the calamari rings, fish and prawns in batches, and stir-fry for 2 minutes or until just cooked through. Remove from the heat, and add the reserved cooking liquid, mussels, calamari, fish, prawns and clams to the marinara sauce. Stir gently until heated through. Gently combine the sauce with the pasta, and serve at once.