Instructions: Chop the onions very finely and reduce them for an hour in plenty of olive oil over a very low heat. Finely chop the garlic and parsley and add to the onions along with the tinned tomatoes, ground black pepper, tomato puree and the pepperincinos. Reduce the heat to low and cook for another 45 minutes. Now drop the langoustines and king prawns into the sauce. After ten minutes remove the seafood to a warm oven.

Cook the spaghetti until it is "al dente". Meanwhile, remove the sauce from the heat and stir in a generous dollop of single cream. Drain the pasta and mix with the sauce.

Season with salt and pepper, remove the seafood from the oven, and arrange them on top of the pasta.

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