Seafood Medley with Egg Fettuccine

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste

Directions

Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

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