Food & drink

1. Heat the olive oil in a large pan and fry the onion and garlic until softened, but not browned. Add the vermouth, if using, and bring to the boil. Bubble rapidly for 2 minutes, then add the passata and bring to the boil. Reduce the heat and simmer for 10 minutes.
2. Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta as per the pack’s cooking instructions.
3. Add the fi sh, prawns, mussels, tomatoes and purée to the sauce. Cover and cook for 6 minutes until fi sh is cooked through.
4. Drain the pasta and toss with the fish and tomato mixture, season to taste then pile onto warmed plates. Scatter with fresh parsley to serve.

Serve in a large dish that can be placed in the centre of the table and let everybody help themselves.