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
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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