Heat olive oil in a large sauté pan over medium heat. Once hot, add onions and season with kosher salt. Cook for 5-7 minutes, until onions are translucent.
2 tablespoons Olive Oil, 1 medium Yellow Onion, 1 teaspoon Kosher Salt
Add garlic and cook for 1 minute, until garlic becomes fragrant. Once fragrant, add garlic powder, dried parsley, dried basil, dried oregano, and black pepper. Stir to distribute spices and cook for 2 minutes.
3 cloves Garlic, ½ teaspoon Garlic Powder, ½ teaspoon Dried Parsley, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, ½ teaspoon Black Pepper
Next, add tomato paste and cook for 1-2 minutes, until paste is distributed and begins to stick to the bottom of the pan.
1 tablespoon Tomato Paste
Turn heat to high and add white wine. Using a wooden spoon, scrape the bottom of the pan while the wine bubbles to release any browned bits. Reduce wine by half, then turn heat to low.
4 tablespoons White Wine
Add tomato puree and stir to combine. Taste and adjust any seasoning needed. Bring mixture to a low boil, then reduce to a simmer. Partially cover and cook for 30 minutes.
24 oz Tomato Puree
Bring a large pot of heavily salted water to boil, and cook spaghetti according to package.
1 lb Spaghetti
With 10 minutes remaining on the sauce, add cream and stir to combine
8 oz Heavy Cream
Once the sauce has cooked, turn the heat to medium and add chopped seafood. Poach seafood in the sauce for 4-5 minutes, then add pasta to the sauce. Stir to combine everything and finish with fresh chopped parsley and parmesan cheese.
1 lb Bay Scallops, 1 lb medium Shrimp, ¼ cup chopped Parsley, ¼ cup grated Parmesan Cheese
