Linguine with Prawns and Scallops
Ingredients
- 410gr linguine
- 1kg tomatoes
- Olive oil, small quantity: to drizzle over tomatoes
- Salt and pepper
- 85ml olive oil, in addition to above
- 220g scallop meat
- 220g green prawns, shelled
- 150g calamari, cut into rings
- 220g firm white fish pieces
- 3 garlic cloves, crushed
- 2 brown onions, diced
- 1 tbsp. tomato paste, optional
- 85ml water
- 1/3 cup parsley, chopped
- Parmesan cheese
Instructions
- Cook the linguine in salted boiling water (until al dente), and set aside.
- To roast the tomatoes; preheat oven to 180 C.
- Cut the tomatoes in half and place on a baking tray.
- Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.
- Place in a food processor and process for a few seconds do not over process. The mixture should still have texture.
- Heat half the oil in a pan, and sauté the scallop and the prawns for 2 minutes, until just cooked, and remove from the pan.
- Adding a little more oil if needed, sauté the fish for a few minutes, until just cooked and remove from pan.
- Heat the remaining oil, and sauté the garlic and onion for a few minutes (until cooked).
- Add the tomato mixture, tomato paste and water and simmer for 10 minutes.
- Carefully add the seafood to the sauce, season with salt, pepper and mix through the chopped parsley.
Serve with the linguine and parmesan cheese.
Serves 4.