Fettuccine with shrimp, mussels and cherry tomatoes
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
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.