Pasta Alla Marinara

Pasta bows combined with squid, scallops, shrimp and mushrooms in a creamy white wine sauce. Seafood and cream are a classic combination for a pasta sauce but you may prefer a slightly less rich alternative. you can omit the cream althogether and use a few tablespoons of the pasta cooking water instead.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb bow tie pasta
•  salt and pepper
• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 2  garlic cloves, minced
• 1⁄2 cup white wine
• 4  ounces squid, cut into strips (or rings)
• 2  ounces small mushrooms, sliced
• 4  ounces scallops, halved
• 4  ounces  cooked peeled shrimp
• 2⁄3  light cream
• 4  tablespoons parsley, chopped

Directions

1. Cook the pasta bows according to pack instructions, until just tender.
2. Meanwhile, heat the oil in a large pan, add the onion and garlic and cook gently stirring occasionally for 3-5 mins until softened but not colored.
3. Pour in the white wine and boil to reduce the liquid in the pan to about 2 tablespoons, stirring constantly.
4. Add the squid and cook for 1 min, then add the mushrooms and scallops and cook, stirring for a further 2 minutes.
5. Add the shrimp, cream and half the parsley and heat through.
6. Drain the pasta bows thoroughly and add to the seafood mixture, stirring well to combine. Season with salt and pepper and serve at once garnished with the remaining parsley.