Prep Time: 15 mins
Total Time: 25 mins
Servings: 4
About This Recipe
“Delicious seafood sauce. The original recipe was in the Australian Women’s Weekly with not too many changes by me. I didn’t specify how much pasta as we all like it differently, some saucy, some not so saucy.”
Ingredients
1lbprawns, cleaned, cut up if large
8ouncesscallops, cut in half( depending on the size)
8oysters
1 (2ounce) cans anchovy fillet, drained and chopped
5largetomatoes, peeled and chopped
1/2 cupdry white wine
1/2 cupwater
2tablespoonsolive oil
3garlic cloves, crushed
1tablespoontomato paste
1tablespoonparsley, chopped
1tablespoonmint, chopped
salt and pepper
pasta
Directions
Cook and prepare enough pasta,for 4 people, your choice of pasta.
Put Wine and water in a skillet, heat to simmer point.
Add scallops and cook 1 minute, remove and drain.
Heat oil in the skillet.
Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
Add all the seafood to the pan and cook 1-2 minutes.
Add parsley, mint and season with salt and pepper.
Reviews
“I enjoyed this meal however I did think the sauce lacked a little zest, I think some worcestershire sauce and maybe a few drops of tabasco would be worthwhile additions. Instead of the prawns I used a good quality marinara mix that contained prawns, calamari, mussels and baby squid. The mix of seafood was really good and I served over some fettucine.”