The name sounds super exotic and complicated but it really isn’t. I love eating this either with pasta – I used fettucine on this occasion – or dipped with bread. Buon appetito!
Prep time 20mins
Cook time 20mins
2 tbsp olive oil
150g prawns, deshelled and deveined
3 cloves garlic, crushed
1/2 onion, diced
400g can of diced tomatoes
1/2 tsp chilli powder
2 sprigs parsley, chopped
3 sprigs basil, chopped
Heat 1 tbsp of the olive oil in a pan and saute the prawns and scallops until the colour changes and set aside. This keeps the prawns and scallops succulent and prevent overcooking.
Add the remaining 1 tbsp of olive oil and saute the garlic and onion until fragrant.
Add in the diced tomatoes, chilli powder and 100ml of water. I used the water to rinse the tomato can out to make sure I get every last bit of tomato. Let the sauce simmer for a couple of minutes.
Add the mussels and let it simmer until they start to open. Stir in the prawns and scallops that were set aside and let it cook for a further 2 minutes.
Take the pan off the stove and stir in the parsley and basil. Serve with fettucine, spaghetti, etc. or bread.