for 4 servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium purple onion, finely chopped
  • 2-3 garlic cloves, mashed
  • 2 medium size premium or truss tomatos
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • ¾ green and red capsicums
  • Kosher salt, to taste
  • 1 pack of spaghetti 300gm
  • 12 medium size mussels, scrubbed, debearded
  • 6 ounces large shrimps, peeled, deveined
  • 6 ounce large scallops, unshelled
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 oz grated parmesan cheese, or pecorino romano cheese (56gm)


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. 

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