45ml/3tbsp olive oil 1 onion, chopped 225g/8oz Spaghetti (I break mine in half, makes for easier cooking and easier eating) 660ml/1 pint passata 15ml/1tbsp tomato puree 5ml/1tsp dried oregano 1 bay leaf 5ml/1tsp sugar 115g/4oz peeled cooked shrimps 115g/4oz peeled cooked prawns 175g/6oz Cooked clam (rinse well if canned or bottled) 15ml/1tbsp lemon juice 45ml/3tbsp chopped fresh parsley 15g/1oz butter salt and freshly ground black pepper 4 cooked prawns to garnish
Heat the oil in a saucepan and fry the onion and the garlic for 6 - 7 minutes until softened. Don't let the garlic burn. Cook the spaghetti in a large pan of boiling water according to the packet instructions, usually 10 - 12 minutes, add salt once the water is boiling. Cook until al dente. Means still with a bite to it.
Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season to taste with salt and pepper. Bring to the boil, then simmer for 2-3 minutes.
Add the shellfish, lemon juice and 30ml/2tbsp of the parsley. Stir well, then cover and cook for 6 - 7 minutes more.
Drain the spaghetti and add the butter to the pan. Return the drained spaghetti to the pan and toss in the butter. Season well.
Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining parsley garnish with whole prawns and serve immediately.