Fettuccine With Shrimp, Mussels and Cherry Tomatoes

This simple pasta and seafood dish, with lots of fresh herbs, is made easily and quickly.

• Ready In: 25 mins
• Serves: 3

Ingredients

• 2  tablespoons olive oil
• 350  g cherry tomatoes, halved
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 4  garlic cloves, chopped
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 cup white wine
• 1  celery, with leaves, chopped
• 350  g shrimp, cleaned, defrosted
• 350  g mussels, cleaned, defrosted
• 1⁄2 cup fresh basil, chopped
• 1⁄2 cup fresh rosemary, chopped
• 2  teaspoons fresh oregano, chopped
• 400  g fresh fettuccine

Directions

1. Sauté the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes.
2. Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 – 3 minutes.
3. Add the celery, bring to a boil and simmer for 2 minutes.
4. Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 - 6 minutes.
5. Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water.
6. Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick.
7. Serve immediately.