Spaghetti Seafood Marinara

• 12 oz spaghetti
• 1 tbsp extra virgin olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 3/4 cup white wine
• 1 jar (24 oz) tomato pasta sauce
• 14 oz black mussels, debearded
• 10 oz firm white fish fillets, cut in 1-inch pieces
• 14 oz large shrimp, peeled and deveined, tails left intact
• 1 tbsp sugar
• 1/2 cup finely shredded basil leaves, plus additional small leaves, to serve

1. Cook pasta in a large saucepan of boiling water according to packet directions. Drain; return to pan,
2. Meanwhile, heat oil in a large, heavy-bottomed saucepan on medium heat. Add onion and garlic; cook, stirring occasionally, for 3 mins.
3. Increase heat to high. Add wine; boil for 3 mins, until reduced by half. Add pasta sauce; stir well to combine and bring to a boil.
4. Add mussels; cover and cook, shaking pan frequently, for 3 mins, until mussels have started to open. Add fish and shrimp; cook, uncovered, for 3-4 mins, until just tender. Add sugar and basil. Season to taste and stir gently to combine.
5. Add sauce to pasta; toss gently to combine. Serve with additional basil leaves.

extra virgin olive oil, onion, garlic, white wine, tomato pasta sauce, black mussels, white fish, shrimp, sugar, basil

Taken from recipes-plus.com/api/v2.0/recipes/36230 (may not work)