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Fill a large pot with water and bring to a boil. Add salt to the water, then add the spaghetti and cook according to package instructions until al dente.
While the spaghetti is cooking, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until it becomes translucent (not brown), stirring occasionally, for about 3-4 minutes.
Add the garlic and red pepper flakes to the onion mixture and cook for an additional minute, until fragrant.
Add the tomatoes, oregano, and basil to the saucepan, stirring well to combine. If using, add the white wine to the sauce and let it simmer for a minute or two.
Add the mixed seafood to the saucepan and a splash of pasta water and cook for about 4-5 minutes, or until the seafood is fully cooked through and the mussels are opened (discard any that are not open).
Drain the spaghetti and add it to the saucepan with the seafood marinara sauce. Toss the spaghetti with the sauce until it is fully coated.
Serve hot and garnish with fresh basil leaves, if desired.