Seafood Pasta in a Tomato Cream Sauce
Ingredients:
350g of tagliatelle or linguineSeafood (prawns, muscles, white fish, etc.)
3 tbsp of Donegal Rapeseed Oil with garlic
1 medium onion diced
2 tbsp of fresh chopped basil
Ground black pepper
250ml vegetable stock
2 red peppers
100g mushrooms
175g dry white wine
150ml cream
2-3 tbsp tomato puree
Tabasco sauce (a few drops)
To garnish:
Grated Parmesan cheese and fresh basil
Instructions
Put tagliatelle on to boil.
Place Donegal Rapeseed Oil with garlic in a large frying pan and heat it up.
Prepare fish: remove from packaging, check for bones, chop if necessary into chunked size pieces. Add to pan, taking care not to overcook.
Add red peppers and mushrooms and stir briskly for another minute, then pour in the cream, stock, chopped basil, tomato puree, black pepper and a few dashes of Tabasco.
Bring to the boil, stirring occasionally until the sauce has reduced, (for approx. 10 minutes)
Drain pasta, arrange dish and spoon sauce over. Garnish with basil and Parmesan.
Top Tip
For every 400g of pasta, use 4 litres of water and 2tsp of salt. A little rapeseed oil can be used to prevent pasta from sticking.
