Cook the linguine

• Bring salted water to a boil and cook the linguine until al dente.
• Reserve some pasta water before draining.

Soften the onion and garlic

• Heat the olive oil in a large pan over medium heat.
• Add the finely diced onion and cook until softened.
• Stir in the minced garlic and cook until fragrant.

Make the tomato sauce

• Pour in the passata and season with the dried oregano, sweet paprika, dried basil, black pepper and salt.
• Simmer until the sauce thickens slightly.

Cook the seafood

• Add the seafood cocktail and some of the reserved pasta water to the sauce.
• Cook, stirring occasionally, until the seafood is fully cooked through.

Combine and serve

• Add the cooked linguine and toss until evenly coated.
• Add more reserved pasta water if needed to adjust the consistency.
• Finish with freshly chopped parsley and a drizzle of olive oil.