sharing recipes from one generation to the next
The quality of the marinara seafood mix from Melbourne’s fishmongers is currently outstanding. Yesterday, for a trifling few dollars, I brought home a half kilo container with fresh scallops, green prawns, mussels, calamari, salmon and white fleshed fish. The seafood pasta sauce came together in the time it took for the water to boil and the pasta to cook. We opened a bottle of riesling from the Clare Valley, a glass for the sauce, a glass for the cook, the remainder a perfect match for our meal.
500g fresh seafood
2 tablespoons olive oil
4 cloves garlic, roughly chopped
1 glass white wine, about 100mls
3 ripe tomatoes, chopped
Salt and pepper to taste
1/4 cup chopped fresh parsley
500g dried linguine cooked according to manufacturer’s instructions
Heat the olive oil then sear the seafood. Set aside
In the residual oil, sauté the garlic then add the wine. Bring to the boil, then reduce until almost evaporated.
Add the tomatoes, return to the boil and simmer for 5 minutes.
Return the seafood to the pan along with any juices, return to the pan to the boil, cook for 2 minutes then season to taste with sea salt and freshly ground pepper. Turn off the heat.
Stir in the chopped parsley, toss through the cooked pasta then serve. Serves 4