Seafood pasta with a tomato, saffron and chilli sauce

Ideas
4 servings Prep: 20 mins, Cooking: 25 mins
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Get your week off to a good start with this deliciously rich and creamy pasta.

By Food24 May 04 2015
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Ingredients (14)

2 tinned tomatoes — plum
45 ml olive oil — for brushing
2 cloves garlic — cloves, crushed
2 ml sugar
2-3 fresh chillies — deseeded and chopped
30 ml fresh basil — chopped
saffron — ground
50 ml rocket — torn
80 ml wine — dry white
50 ml cream
300 g fish — line fish, cubed
300 g prawns — cleaned and peeled with tails left on
400 g pasta — angel hair or spaghetti
parmesan cheese — shavings, to serve
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Method:

Blend the tomatoes in a food processor until smooth.

Pour into a saucepan and add the olive oil, garlic, sugar, chillies and basil. Bring to the boil then lower the heat and simmer, uncovered, for 20 minutes, until reduced.

Add the saffron, rocket, wine and cream and season with salt and freshly ground black pepper. Cover and remove from the heat.

Warm a griddle pan over high heat. Brush the fish and prawns with olive oil. Once the pan is hot, add the fish pieces and grill for a few minutes on each side until just cooked. Remove from the pan and set aside. Grill the prawns until they turn opaque, one to two minutes a side.

Cook the pasta in a large saucepan of salted boiling water until al dente. Add the seafood to the sauce. Reheat for one to two minutes until hot. Stir in the cooked pasta. Toss well. Serve with Parmesan, lemon wedges and basil.

Text and image: Ideas magazine

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