Nunca Julgue. Apenas Compreenda".

 

Seafood Pasta

INGREDIENTS

5 tablespoons olive oil divided use

1/2 cup onion finely chopped

2 teaspoons garlic minced

1 red pepper finely chopped, optional

28 ounce whole tomatoes chopped finely

1 small jalapeno, optional

salt and pepper to taste

2 tsp paprika

2 tbsp butter

12 ounces spaghetti or other pasta

1/2 pound prawns peeled and deveined, leave tails on if desired for nicer presentation

1/2 pound sea scallops

300g shredded tuna

1/2 pound shrimps

Chopped parsley

Couple of green olives

INSTRUCTIONS

Heat 3 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for one more minute.

Add the chopped tomatoes, paprika, chopped jalapeno, salt and pepper to taste.

Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken, I added some white wine in my sauce. Stir in the butter, shredded tuna and then remove the sauce from the heat.

While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.

Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.

Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.

Cook the scallops for 1-2 minutes per side or until browned and opaque.

Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.

Remove the shrimps then add the prawns seasoned with paprika, salt and pepper. When pink in colour add the shrimps back to the pan.

Add the scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.

Sprinkle with some olives and parsley, then serve.

 

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