Spaghetti marinara

Heat half the oil and half the garlic in a large heavy-base frying pan; cook, stirring, for about 1 minute or until fragrant but not browned. Ad the tomatoes, basil, salt and sugar, bring to the boil, then simmer, uncovered, stirring occasionally, for abut 30 minutes or until sauce is very thick. Remove sauce from pan.

Meanwhile, scrub mussels; remove beards. Rinse clams. Shell and devein prawns, leaving intact. Cut fish into 3cm chunks. Remove head and entrails from calamari; remove clear backbone (quill) from inside the body. Remove side flaps and skin from hood. wash well, slice hood into rings. Cut tentacles into pieces.

In same large frying pan, add well-drained mussels, clams and wine. Cook, covered, over high heat for 2 minutes. Uncover, for a further 1 minute or until liquid has almost evaporated and mussels and clams are open.

Push mussels and clams to the side of the pan, add remaining oil to pan; add prawns, fish, calamari and remaining garlic; cook, turning seafood carefully, for about 2 minutes, add the tomato sauce, stir gently until seafood is just tender and tomato sauce is heated through. Season to taste with salt and freshly ground pepper. Sprinkle with parsley.

Gently toss the hot pasta with the seafood mixture.