Use whatever seafood you have to hand to create this pasta sauce.
½ cup dry white wine
1 small onion, chopped
12 fresh mussels, scrubbed anddebearded
250g white fish fillets - e.g. gurnard, tarakihi, snapper
1 tsp oil
1 clove garlic, chopped
400g can tomatoes in juice
½ cup chopped parsley
100g cooked shrimps
250g pasta, cooked - e.g. fettuccine, spaghetti
1. Put wine, onion and mussels into a large frying pan. Cover and cook until mussels open. Remove mussels from shell. Discard any which do not open.