Spaghetti Marinara

• 2 tablespoons olive oil, plus extra to toss
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 cup dry white wine
• 3 tablespoons tomato paste
• 2 (410 g) cans crushed tomatoes
• 500 g spaghetti
• 500 g prawns
• 300 g black mussels, washed, de-bearded
• 2 tablespoons chopped flat leaf parsley

1. Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
2. Add garlic and wine, and simmer 2 minutes.
3. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened.
4. Season well.
5. Cook the pasta in boiling, salted water until al dente.
6. Drain and toss in a little olive oil.
7. Add prawns and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
8. Stir in parsley, then toss the sauce through the pasta and serve.

olive oil, onion, garlic, white wine, tomato paste, tomatoes, black mussels, flat leaf parsley

Taken from www.food.com/recipe/spaghetti-marinara-416778 (may not work)