Cut fish into 2cm cubes.  Steam open shellfish & remove shellfish meat from shells.  Discard unopened shells.

Heat oil in a frypan over a medium heat, add onion & saute until soft.

Add basil, paprika & oregano & cook 2-3 minutes.

Add wine, if desired & tomatoes & juice.  Simmer slowly for 5-10 minutes until thick & pulpy.

Add cubed fish & shellfish & cook gently until fish turns white thorughout.  Season with salt & freshly ground pepper. 

Serve immediately over your pasta.