A delightful seafood pasta dish with a rich and flavorful sauce.
Heat the olive oil in a large frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and minced garlic to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Cook the spaghetti in a large saucepan of boiling salted water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Add the crushed tomatoes, tomato paste, oregano, bay leaf, and sugar to the pan with the onions and garlic. Stir well.
Simmer the sauce gently to allow the flavors to meld together.
Add the shrimp, clams, and lemon juice to the sauce. Cover and cook until the seafood is cooked through.
Do not overcook the seafood to keep it tender and juicy.
Drain the spaghetti and return it to the saucepan. Add the butter and toss to coat.
Tossing the pasta in butter adds a rich flavor and prevents it from sticking.
Serve the spaghetti topped with the seafood sauce. Season with salt and pepper to taste.
Garnish with fresh parsley or grated Parmesan for an extra touch.
