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Seafood Pasta with tomato & chilli


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Ingredients

4 portion(s)

Sauce

  • 4 cloves garlic, peeled
  • 2 cans 400g Diced Tomatoes
  • 1 white onion, quartered
  • 1 small red chilli
  • small handful of parsley
  • small handful of basil
  • 30 grams extra virgin olive oil
  • 100 grams white wine
  • 2 tablespoons TM stock paste
  • 12 clams, washed
  • 12 cooked prawns, washed, peeled (tails left on) and butterflied
  • 12 scallops
  • 12 calamari rings
  • 8 cherry tomatoes, halved
  • pasta, (however much you see fit for your group; sauce can stretch out to serve one or two extras if needed)
  • Lemon wedges, to serve
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Recipe's preparation

  1. Put 4 cloves of garlic, chilli and onion in TM bowl. Chop on speed 7 for 5 seconds.

  2. Add olive oil and saute for three minutes on varoma, speed 1.

  3. Add tinned tomatoes, water, herbs, wine and stock paste to TM bowl. Put the clams in the varoma dish, place on top of TM bowl, cook for 15 minutes on varoma, speed 1.

  4. Remove Varoma and blend sauce. 10 secs, speed 7. Add cherry tomatoes, clams from Varoma, calamari, scallops & prawns to TM bowl. Cook for further 5 mins, 100 degrees, Counter-clockwise operation, soft speed.

  5. Serve pasta covered with sauce, and place an equal share of seafood on each plate. Serve with lemon wedges.

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Accessories you need

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Tip

Change the seafood to suit your taste! Or leave out the chilli for a family friendly dinner.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • We both enjoyed this.  We

    Submitted by JeffnJulie on 21. January 2016 - 20:49.

    We both enjoyed this.  We basically made it to the recipe however didn't know how much water to use - water was not mentioned in the ingredients however it was mentioned in step 3.   We used one cup and the sauce ended up too watery.  We also found the cooked prawns and the calamari to be overcooked - we'll use green prawns next time and include the calamari later in the recipe.  The scallops were perfectly cooked.  We're both keen to try this again but with the adjustments to make a less watery sauce & seafood that is cooked less.  Thank you for the recipe.

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  • This was delicious but I have

    Submitted by AzzurraJ on 18. June 2015 - 06:47.

    This was delicious but I have one question, my sauce came out very liquidy. I added two tins of tomato, 80g of white wine and just a dash of water (basically a swirl of water from each can to clean it).... Any ideas what happened? The taste was good but I think it would have been even better thicker... 

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  • Made this last night was

    Submitted by On The Point on 23. March 2015 - 18:40.

    Made this last night was really yummy and seafood just melted in your mouth

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