Fettuccine with shrimp, mussels and cherry tomatoes Recipe

• 2 tbs olive oil
• 350 g cherry tomatoes, halved
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 4 cloves garlic, chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup white wine
• 1 celery stalk with leaves, chopped
• 350 g shrimp, cleaned, defrosted
• 350 g of mussels, cleaned, defrosted
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh rosemary, chopped
• 2 tsp of fresh oregano, chopped
• 400 g fresh fettuccine

Directions

1.

Sauté the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes.

2.

Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 – 3 minutes.

3.

Add the celery, bring to a boil and simmer for 2 minutes.

4.

Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 - 6 minutes.

5.

Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water.

6.

Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick.

7.

Serve immediately.