Fettuccine with Spicy Seafood Sauce
|Fettuccine||1 Pound, mixed (500 Gram)|
|Seafood sauce||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Onion||1 , sliced|
|Red pepper||1 , diced|
|Garlic||1 Clove (5 gm), crushed|
|Red chili||1 , finely chopped|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Canned tomatoes||15 Ounce, undrained (450 Gram)|
|Dry white wine||3 Tablespoon|
|Tomato paste||1 Tablespoon (Puree)|
|Squid rings||4 Ounce (125 Gram)|
|Mussels||4 Ounce, scrubbed and beards removed (125 Gram)|
|Shrimp||1 Pound, peeled and deveined (500 Gram)|
|Coriander||4 Tablespoon, chopped|
1. Cook pasta according to package directions. Drain and keep warm.
2. To make sauce, heat oil in a saucepan. Cook onion, pepper, garlic, chili, cumin and coriander until onion softens. Add tomatoes, wine and tomato paste. Cook over medium heat for 30 minutes longer, or until sauce reduces and thickens.
3. Add squid and cook for 5 minutes or until just tender. Add mussels and shrimp and cook for 4-5 minutes. Mix in 2 tablespoons coriander. Pour sauce over pasta and serve garnished with remaining coriander.