Spaghetti Marinara

This is an easy way to make some fish fillets or whatever seafood you have in your fridge go a long way and create a delicious meal.

Ingredients:
2 cloves of garlic
1 onion
1 tablespoon olive oil
1 pound fresh tomatoes or 2 cans diced tomatoes
1/2 pound or more - fish and other seafood: shrimp, prawns, mussels, scallops or calamari rings
1/2 cup of dry white wine
1 tablespoon butter
spaghetti
parsley or basil for garnish

If you decided to use fresh tomatoes, you have to peel them and dice them first. The easiest way to do this takes just 3 steps:
1. remove the hard core of the tomatoes
2. cut a 1-inch cross on the opposite side.
3. drop them in boiling water for about 20 seconds, or until you see the skin starting to peel back.
Then you can rinse the tomatoes in cold water to cool them down, and you can peel off the skin in seconds. All there's left to do is dice them, and then you can proceed.

Finely chop the onion and 2 cloves of garlic. Heat some olive oil in a frying pan and saute them carefully, so as not to burn the garlic. Then add the fish pieces, squid rings, scallops or what ever you will be using. If your shrimp or prawns are already cooked, they can be added later.
Cook on medium heat until the fish is almost completely cooked, then remove the seafood and save into a dish.
Put diced tomatoes into the fry pan and cook on high heat for 10 minutes, stirring constantly to prevent burning. If you have canned tomatoes, however, you can add them directly into the seafood since they are partially cooked.
Add the wine and some black pepper to the tomatoes in the fry pan, and stir in the rest of the seafood. Allow them to simmer until they are completely heated through.

In the meantime, boil the spaghetti until cooked, but still a little firm (al dente). Drain them and rinse them in hot water to remove the starch, then melt a little butter through. This will not only make them taste good but also ensure that they do not go dry or stick together if they remain in a bowl.

Place the pasta in a serving dish or on plates, top with the marinara and decorate with some chopped parsley or basil leaves.