An Italian-inspired sauce of blended garlic and tomatoes, spiced up with cayenne or dried chilli flakes. Add quickly sauteed prawns and scallops, stir in a bit of parsley and serve over hot linguine pasta.
4 tablespoons olive oil
6 cloves garlic, crushed
750g whole peeled canned tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
450g linguine pasta
250g fresh raw small prawns. peeled and deveined
250g sea scallops
1 tablespoon chopped fresh parsley
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In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and cayenne pepper. Simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente and then drain.
In a large frying pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the prawns and scallops. Cook for about 2 minutes, stirring frequently, or until the prawns turn pink. Add prawns and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.