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4 x squid, tentacles separated from body, skinned and cleaned bodies cut into rings
20 x mussels, flesh only, debearded, scrubbed, rinsed. Cooked for two minutes until shells open
16 raw prawns, shelled and deveined
8 scallops
3 tablespoons of olive oil
4 cloves of garlic
1 cup white wine
2 tomatoes skinned and chopped
2 tablespoons of basil chopped
1 teaspoon rosemary chopped 1 red chilli, seeded and chopped
Salt and pepper to taste 300g fine pasta precooked and drained
4 sheets greaseproof paper
Method
Heat oil in frypan and fry garlic until golden. Add squid and fry until opaque.
Add wine and simmer until liquid is reduced. Add prawns, followed by tomatoes, chilli, basil and rosemary, simmer for 5 minutes.
Push solids in frypan to one side and add scallops.
Cook 1 minute each side.
Add mussel flesh and gently stir in.
Check seasoning.
Divide pasta and sauce on four sheets of greaseproof paper, seal top and sides.
Place on baking tray in pre-heated oven at 200û Celsius for 5 minutes or until steaming hot.
Serves 4
Delicious served with chilled Houghton White Burgundy.
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