Name: Marinara, Seafood Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb prawns, cleaned, cut up if large; 8 ounces scallops, cut in half (depending on the size); 8 oysters; 1 (2 ounce) can anchovy fillet, drained and chopped; 5 large tomatoes, peeled and chopped; 1/2 cup dry white wine; 1/2 cup water; 2 tablespoons olive oil; 3 garlic cloves, crushed; 1 tablespoon tomato paste; 1 tablespoon parsley, chopped; 1 tablespoon mint, chopped; salt and pepper; pasta

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Recipe by Bergy

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Marinara, Seafood Pasta created by Peter J

Delicious seafood sauce. The original recipe was in the Australian Women's Weekly with not too many changes by me. I didn't specify how much pasta as we all like it differently, some saucy, some not so saucy.

Ready In:: 25mins
Serves:
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ingredients

1 lb prawns, cleaned, cut up if large
8 ounces scallops, cut in half (depending on the size)
8 oysters
1 (2 ounce) can anchovy fillet, drained and chopped
5 large tomatoes, peeled and chopped
¹⁄₂ cup dry white wine
¹⁄₂ cup water
2 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon parsley, chopped
1 tablespoon mint, chopped
salt and pepper
pasta

directions

Cook and prepare enough pasta,for 4 people, your choice of pasta.
Put Wine and water in a skillet, heat to simmer point.
Add scallops and cook 1 minute, remove and drain.
Heat oil in the skillet.
Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
Add all the seafood to the pan and cook 1-2 minutes.
Add parsley, mint and season with salt and pepper.

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RECIPE MADE WITH LOVE BY

@Bergy

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@Bergy

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"Delicious seafood sauce. The original recipe was in the Australian Women's Weekly with not too many changes by me. I didn't specify how much pasta as we all like it differently, some saucy, some not so saucy."

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photo by Peter J

5/28/2006

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review by Peter J

5/27/2006

I enjoyed this meal however I did think the sauce lacked a little zest, I think some worcestershire sauce and maybe a few drops of tabasco would be worthwhile additions. Instead of the prawns I used a good quality marinara mix that contained prawns, calamari, mussels and baby squid. The mix of seafood was really good and I served over some fettucine.

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creation by Bergy

9/4/2001

Delicious seafood sauce. The original recipe was in the Australian Women's Weekly with not too many changes by me. I didn't specify how much pasta as we all like it differently, some saucy, some not so saucy.