Seafood Pasta with Aurora Sauce

Serves: 8

Ingredients

• 800g linguine or spaghetti, fresh
• 120g olive oil
• 240g onions, diced
• 240g green suffed olives, cut in half
• 8 cloves garlic, crushed
• 640g Napolitana sauce
• 8 mussels, black in half shell
• 16 mussels, black out of shell
• 40 clams in shells
• 8 medallions firm white fish
• 40 calamari rings
• 16 prawn tails
• 16 scallops
• 20g basil pesto
• 2 tsp black pepper, freshly ground
• 200g Pritchitts Cooking 15%

Method

Cook pasta al dente, drain and drizzle with a little olive oil. Set aside. Note: Do not rinse cooked pasta.

Fry onions in olive oil until translucent. Add halved olives and garlic and toss briefly.

Add Napolitana sauce, Pritchitts Cooking15%, mussels, clams and bring to boil. Note: Napolitano sauce with cream becomes an Aurora sauce.

Season fish with salt & ground pepper and grill. Grill calamari rings and prawn tails. Sear Scallops.

Assembley: Brush basil pesto diagonally across the plate. Heat pasta, mussels and clams in Aurora sauce over medium heat until hot. Roll a portion of pasta on a two pronged fork and place into centre of a plate, Arrange fish in the centre of pasta. Arrange scallops, mussels, prawns and calamari tubes next to fish.