250g raw, cleaned squid hood
2 tblsps olive oil
1 onion, finely chopped
3 cloves garlic, crushed
5 drained anchovies, chopped
2 tblsps tomato paste
½ cup dry white wine
2 x 410g cans crushed tomatoes
1 cup water
Salt and pepper, to taste
350g raw, peeled prawns
355g tub cooked, shelled and marinated mussels, drained
Grated parmesan and chopped fresh parsley, to serve
Cut along one side of squid hood to open out flat. Score inside in a diamond pattern. Cut in half lengthways. Cut crossways into 2cm pieces. Refrigerate.
Heat oil in a stockpot over a medium heat. Add onion, garlic and anchovies. Cook, stirring occasionally, until soft. Stir in paste.
Add wine. Bring to boil. Stir in tomatoes and water. Season with salt and pepper. Gently boil, uncovered, stirring occasionally, for about 25 minutes, or until thickened.
Add prawns to sauce. Return to boil. Cover with lid. Gently boil for 3 minutes. Stir in squid and mussels. Gently boil, covered, for a further 1 to 2 minutes, or until seafood is cooked. Remove from heat.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Add to seafood mixture. Toss well to combine.
Serve with parmesan and parsley.