Ingredients
for 4 servings
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2 tablespoons extra-virgin olive oil
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1 medium purple onion, finely chopped
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2-3 garlic cloves, mashed
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2 medium size premium or truss tomatos
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3 tablespoons tomato paste
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1 cup dry white wine
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¾ green and red capsicums
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Kosher salt, to taste
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1 pack of spaghetti 300gm
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12 medium size mussels, scrubbed, debearded
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6 ounces large shrimps, peeled, deveined
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6 ounce large scallops, unshelled
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3 tablespoons finely chopped parsley
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1 tablespoon fresh lemon juice
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2 oz grated parmesan cheese, or pecorino romano cheese (56gm)
Method
Step 1
Cook Spaghetti according to package directions, omitting salt and fat; drain.
Step 2
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimps to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red and green capsicums, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add a bit water; cook 1 minute. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in scallop mixture, parsley and parmesan chees; cook 1 minute or until cheese is melted. Serve over pasta.