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Spaghetti with Seafood Sauce

3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
225 grams spaghetti
2 1/2 cups tomato sauce, (passata)
1 tablespoon tomato puree
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sugar
2 cups cooked shrimp, peeled
1 1/2 cups clams, canned
1 tablespoon lemon juice
3 tablespoons fresh parsley, chopped
2 tablespoons butter
salt and pepper
4 whole cooked shrimp, to garnish

Heat the oil in a pan and add the onion and garlic. Fry over a
moderate heat for 6-7 minutes, until the onions have softened.
Meanwhile, cook the spaghetti in a large pan of boiling salted
water for 10-12 minutes until al dente. Stir the passata, tomato
puree, oregano, bay leaf and sugar into the onions and season well.
Bring to the boil, then simmer for 2-3 minutes. Add the shellfish,
lemon juice and 2 Tbsp of the parsley. Stir well, then cover and
cook for 6-7 minutes. Meanwhile, drain the spaghetti when it is
ready 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 1 Tbsp parsley, garnish with whole prawns and
serve immediately.


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