Pastas are so versatile…whether cream or tomato based they all work well with seafood, chicken, beef, ground turkey – or vegetarian.  This would also be tasty on baked spaghetti squash too.
2 Tblsp. Olive oil
1 onion diced
1 quarter of a finely chopped green pepper
4 large garlic cloves – minced
1 28 oz can tomatoes (cut into bite sized pieces)
1 tsp. Anchovie paste (optional)
seasonings: 1 tsp.  fennel, basil, oregano,  Italian seasonings, salt and pepper
2 Tblsp. Tomato paste
1 large bay leaf
handful of diced kale, spinach, or collard greens
Parmesan cheese and grated Asiago cheese
1 package Tinkyada Spaghetti Style pasta – any pasta would work
340 grams package of thawed, frozen shrimp, and baby scallops-if you can get "flash-frozen" at sea - these are amazing!
Heat the olive oil in a sauce pan on low to medium heat.  Add in the onions, and chopped green pepper.  Saute until the onions are translucent.  Add in the garlic, stirring till fragrant, then add in the seasonings, stirring another minute or so.  Add in the anchovie paste, stirring until dissolved.  Stir in the can of tomatoes, and the diced green, (I used Kale) turn the heat to low, cover with a lid and simmer about 1 hour or so.
Cook pasta as per directions.  Note:  I have found with Tinkyada pasta of any kind, it cooks better if it is stirred frequently.
While pasta is cooking, add in the 2 tblsp. Tomato paste to the sauce, stirring to combine, lid off so it can reduce a bit.
Meanwhile, rinse the shrimp and scallops in a colander with cold water, lay out on paper towel – and pat dry.
Heat a frying pan on medium heat with a drizzle of olive oil.  Saute 1 minced garlic clove till fragrant, and add in the seafood, season with salt and pepper.  Once the shrimp are pink and the scallops are opaque,  only takes a couple of minutes, remove from heat, and squeeze in about 2 tblsp. Fresh lemon juice.
Once pasta is cooked, drain well, add to the tomato sauce, mix well to combine.  Add in the cooked shrimp and scallops, a good handful of grated Parmesan cheese, mixing well.  Top with a sprinkling of fresh diced Flat Leaf Italian Parsley, and grated Asiago cheese.  So yummy!

Ina Gawne
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August 24, 2010