Seafood fettucine

A bowl of this will keep your guests busy and happy until they ask for more.

Serves
6
Preparation time
20 minutes
Cooking time
20 minutes

Ingredients

  • 3 tbsp olive oil
  • 2 red onions, peeled and thinly sliced
  • 3 cloves of garlic, peeled and crushed
  • 150ml vermouth (optional)
  • 500g Italian passata
  • 500g ‘The Best’ All’Uovo Fettucine Egg Pasta
  • 450g fresh haddock or cod fi llet, skinned and cut into bite-size chunks
  • 180g cooked and peeled king prawns
  • 500g Scottish mussels in garlic sauce
  • 220g baby plum tomatoes
  • 3 tbsp tomato purée
  • salt and freshly ground black pepper
  • 4 tbsp fresh parsley, chopped

Method

  1. Heat the olive oil in a large pan and fry the onion and garlic until softened, but not browned. Add the vermouth, if using, and bring to the boil. Bubble rapidly for 2 minutes, then add the passata and bring to the boil. Reduce the heat and simmer for 10 minutes.
  2. Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta as per the pack’s cooking instructions.
  3. Add the fi sh, prawns, mussels, tomatoes and purée to the sauce. Cover and cook for 6 minutes until fi sh is cooked through.
  4. Drain the pasta and toss with the fish and tomato mixture, season to taste then pile onto warmed plates. Scatter with fresh parsley to serve.

Serve in a large dish that can be placed in the centre of the table and let everybody help themselves.

Find recipes in our summer issue

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