500g linguini pasta
3 tbsp olive oil
1 kg Fresh Meats marinara mix
3 garlic cloves, minced
1 onion , finely chopped
1 cup dry white wine
800g diced tomato or passata
1 tsp sugar
2 tbsp finely chopped fresh parsley
Boil salted water in large pot and cook linguini al dente. Reserve 1 cup of pasta water then drain.
Heat 1 1/2 tbsp oil in a large skillet over high heat. For best results, cook seafood separately – fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
Reduce heat to medium high. Heat remaining oil, then saute garlic and onion until translucent.
Pour in wine to deglaze bottom of pan. Simmer until alcohol smell has evaporated.
Add passata and sugar. Simmer for another 2 minutes over low heat. Season to taste.
Stir in pasta, seafood and pasta water. Cook for a minute or two, coating the pasta.
Garnish with fresh parsley and grated parmesan. Serve immediately.