Recipes

SEAFOOD FETTUCCINE
  • Ingredients
  • 1half load each of spinach and tomato pasta made into fettuccine
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red pepper, diced
  • 1 clove garlic, crushed
  • 1 red chili, seeded and finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 14 ounces canned tomatoes, undrained and mashed
  • 1/4 cup dry white wine
  • 1 tablespoon tomato paste
  • 5 ounces calamari, cut into rings
  • 5 ounces cleaned fresh mussels in shells
  • 1 pound large prawns, peeled and deveined
  • 4 tablespoons finely chopped fresh coriander
  • freshly ground black pepper to taste
Directions
  1. Make fettuccine and set aside
  2. Heat oil in a large saucepan and cook onion, pepper, garlic, chili, cumin and ground coriander until onion is soft
  3. Add tomatoes, wine and tomato paste and cook over a medium heat for 30 minutes or until sauce reduces and thickens
  4. Add calamari to sauce and cook for 5 minutes or until just tender
  5. Add mussels and prawns and cook for 4-5 minutes longer
  6. Meanwhile, cook fettuccini until al dente, drain and place in a heated serving dish
  7. Add half of the fresh coriander to sauce and season with pepper
  8. Spoon sauce over cooked fettuccine and sprinkle with remaining fresh coriander
  9. Serve immediately.


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