directions
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1
Make fettuccine and set aside
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2
Heat oil in a large saucepan and cook onion, pepper, garlic, chili, cumin and ground coriander until onion is soft
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3
Add tomatoes, wine and tomato paste and cook over a medium heat for 30 minutes or until sauce reduces and thickens
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4
Add calamari to sauce and cook for 5 minutes or until just tender
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5
Add mussels and prawns and cook for 4-5 minutes longer
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6
Meanwhile, cook fettuccini until al dente, drain and place in a heated serving dish
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7
Add half of the fresh coriander to sauce and season with pepper
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8
Spoon sauce over cooked fettuccine and sprinkle with remaining fresh coriander
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9
Serve immediately.
SEAFOOD FETTUCCINE
ingredients
- 1half load each of spinach and tomato pasta made into fettuccine
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 red pepper, diced
- 1 clove garlic, crushed
- 1 red chili, seeded and finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 14 ounces canned tomatoes, undrained and mashed
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- 5 ounces calamari, cut into rings
- 5 ounces cleaned fresh mussels in shells
- 1 pound large prawns, peeled and deveined
- 4 tablespoons finely chopped fresh coriander
- freshly ground black pepper to taste