Fettucine with Seafood, Baby Marrow and Olive Sauce
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 90.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions |
| 2.00 | g | Garlic |
| 960.00 | g | Baby marrow/courgettes ''Zucchini'' |
| 800.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 900.00 | g | Mixed seafood cocktail, frozen |
| 900.00 | g | prawns w/o head 30/40 |
| 400.00 | g | Mussels, fresh |
| 1.00 | l | Water |
| 1.00 | pc | Lemon pc |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 800.00 | g | Pasta, fettucini |
| 30.00 | g | Parsley, flat |
| 100.00 | g | Black olives |
| 100.00 | g | Green olives in can 5/1 |
Preparation
1. Heat oil and saute the onions and garlic for 1 minute.
2. Add the baby marrow sliced at an angle and saute over a meduim heat for 2 minutes.
3. Add the tomato pronto and simmer for 10 minutes. Add the seafood mix , prawns, mussels, juice and zest of 1 lemon, seasoning and olives and allow to cook through fo 10 minutes.
5. cook the pasta and place in a bowl and top with the sauce and mix through.
6. Sprinkle with parsley and finely grated parmesan and serve.
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