Ingredients

400g linguine
1 kg tomatoes
salt and pepper
80 mls olive oil
200g scallops
200g green prawns, peeled
150g calamari, cut into rings
200g firm white fish pieces
3 cloves garlic, crushed
2 brown onions, diced
1 tb sp tomato paste (optional)
80 mls water
1/3 cup parsley, chopped
Parmesan cheese, grated.

Method

Cook the linguine in salted boiling water until (al-dente) and set aside
Pre heat oven to 180C/350F. Cut the tomatoes in half and place on a baking
tray. Drissel with a little olive oil, sprinkle with a little salt and pepper and
roast in the oven for 20-25 minutes, until tomatoes are well roasted.

Place roasted tomatoes in a food processor and process for a few seconds
but do not over process. (the mixture should still have texture)

Heat half the oil in a pan. Saute the scallops, and the prawns and remove
from pan. Add the calamari and cook for 2 minutes, before removing from the
pan. Adding a little more oil if needed, saute the fish for a few minutes until
just cooked and remove from the pan.

Heat the remaining oil and saute the garlic and onion for a few minutes until
cooked. Add the tomatoes mixture, tomato paste and water and simmer for 10 minutes. Carefully add the seafood to the sauce, season with salt and pepper,
mix through the chopped parsley.

Serve with linguine and parmesan cheese.

(Serves: 4)