Linguine with Prawns and Scallops

410gr linguine

1kg tomatoes

Olive oil, small quantity: to drizzle over tomatoes

Salt and pepper

85ml olive oil, in addition to above

220gr scallop meat

220gr green prawns, shelled

150gr calamari, cut into rings

220gr firm white fish pieces

3 garlic cloves, crushed

2 brown onions, diced

1 tbsp. tomato paste, optional

85ml water

1/3 cup parsley, chopped

Parmesan cheese

• Cook the linguine in salted boiling water (until al dente), and set aside.

• To roast the tomatoes; preheat oven to 180  C.

• Cut the tomatoes in half and place on a baking tray.

• Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.

• Place in a food processor and process for a few seconds, do not over process. The mixture should still have texture.

• Heat half the oil in a pan, and sauté the scallop and the prawns for 2 minutes, until just cooked, and remove from the pan.

• Adding a little more oil if needed, sauté the fish for a few minutes, until just cooked and remove from pan.

• Heat the remaining oil, and sauté the garlic and onion for a few minutes (until cooked).

• Add the tomato mixture, tomato paste and water and simmer for 10 minutes.

• Carefully add the seafood to the sauce, season with salt, pepper and mix through the chopped parsley.

• Serve with the linguine and parmesan cheese.

• Serves 4.