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Pasta with Seafood Sauce




Source of Recipe


T-FAL magazine


List of Ingredients




2 sprigs of fresh thyme
- 2 sprigs of fresh parsley
- 1 bay leaf
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 1/2 cup white wine
- 3 x 16 oz. cans whole peeled plum tomatoes, undrained and puréed in a food processor
- 5 cloves garlic, finely chopped
- 8-10 firmly closed small fresh mussels, scrubbed clean
- 8 oz. (200g) fresh or frozen thawed scallops, patted dry
- 8 oz. (200g) cleaned squid (calamari) hoods, sliced into rings
- 1 lb. (450g) cooked medium shrimp, peeled
- 1/2 cup chopped fresh flat-leaf parsley
- 1 lb. (450g) dried spaghetti

Recipe



Tie the herbs and bay leaf in a bundle.

Heat two thirds of the oil in a saucepan and cook the onion for 5 minutes without coloring.

Add the wine and simmer until reduced by three-quarters.

Add the tomatoes, garlic and herbs and simmer, covered, for 20 minutes, then uncovered for 40 minutes.

Add the mussels and simmer for 5 minutes until they open. Discard any unopened ones.

Heat the remaining oil in a skillet and fry the scallops and squid for 1 minute, or until firm and white.

Add to the sauce with the shrimp and heat through. Remove the herbs and mix in the parsley.

Bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the spaghetti according to the manufacturer's instructions.

Season the sauce and pour over the drained pasta. "