LINGUINE MARINARA

• 500g dried linguini
• 4 tablespoons olive oil
• 300g scallops
• 400g mussels
• 400g prawn meat
• 300g clams
• 2 pieces of sliced squid tubes
• Diced fish
• 4 cloves of garlic (minced)
• 1 onion (chopped)
• ½ cup white wine
• 1 ½ tin of crushed tomatoes (900g) or Passata
• Salt and pepper for seasoning
• Flat parsley chopped for garnish

 Instructions

1. Pre-heat a large pot of water – bring to the boil
2. Heat half the oil in a large pan over high heat and cook fish and prowns first and cook for a minute (until the prawns start to change slightly in colour.
3. Add the Squid tubes and stir for another minute.
4. Add the scallops, clams and mussels and cook until the shellfish start to open their shells.
5. Remove ingredients from heat and place in a bowl
6. In the meantime, once pot is boiled add salt to water and place pasta to cook
7. Heat remaining oil on medium heat, add garlic, chopped onion and cook until fragrant and onion had become translucent.
8. Add wine to the pan and bring to a simmer for about 1 minute
9. Add Passata or crushed tomatoes, salt and pepper to the pan. Bring the contents to simmer again for 2 minutes.
10. Add seafood back into the pan on low heat and coat all the ingredients.
11. Once strained and returned to the large pot pour the marinara mix and touch of olive oil and toss the ingredients through
12. Garnish with fresh parsley