In large frying pan (large enough to hold pasta later) – heat oil over medium heat, then add garlic and tomatoes, cook for 10 minutes
Next add the bouquet and further cook for 20 minutes- stirring occasionally to ensure tomato does not stick to the bottom
Meanwhile in a large pan bring 5L of salted water to the boil
Cook 2-3 minutes if fresh 6 to 8 if dried.
Char-grill the lobster
Seal scallops with a touch of olive oil
Add drained pasta to the sauce, toss with the seafood and chopped coriander.
Season with salt and pepper. Toss again and serve
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