Ingredients
- 2 tbs olive oil
- 350 g cherry tomatoes, halved
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 4 cloves garlic, chopped
- ½ tsp crushed red pepper flakes
- ½ cup white wine
- 1 celery stalk with leaves, chopped
- 350 g shrimp, cleaned, defrosted
- 350 g of mussels, cleaned, defrosted
- ½ cup fresh basil, chopped
- ½ cup fresh rosemary, chopped
- 2 tsp of fresh oregano, chopped
- 400 g fresh fettuccine
Make it step by step
- Sauté the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes.
- Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 – 3 minutes.
- Add the celery, bring to a boil and simmer for 2 minutes.
- Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 - 6 minutes.
- Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water.
- Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.