1 tbsp olive oil

1 medium brown onion, finely chopped

1 tsp chilli flakes (optional)

400 g can diced tomatoes

400 g seafood marinara mix (prawns, squid, mussels, fish pieces)

375 g spaghetti

1 bunch flat-leaf parsley, thinly sliced

Sea salt and freshly ground black pepper, to taste

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Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5 minutes until softened and translucent.
Add chilli flakes (if using) and cook for 1 minute until fragrant.
Stir in diced tomatoes, bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Season with salt and pepper.
Add the seafood marinara mix and cook gently over very low heat for about 2 minutes, or until seafood is just cooked through.
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the packet directions until al dente. Drain well.
Add the cooked spaghetti and two-thirds of the parsley to the seafood sauce. Toss gently to combine.
Serve immediately topped with the remaining parsley and an optional drizzle of olive oil.

Use fresh or frozen seafood—just ensure it’s fully thawed and drained before cooking.

For extra richness, stir in a knob of butter or drizzle of extra virgin olive oil before serving.

Substitute spaghetti with linguine, fettuccine, or zucchini noodles for variety.

Add a splash of white wine to the sauce for added depth of flavor.

To make gluten-free, use gluten-free pasta.