Recipe from Jan Woods…
1 pkt of dried fettucine (preferably good quality or you can make your own).
1 tub black lip mussels in natural juices
12 large green king prawns, deveined and shelled
12 scallops without roe
1 180gram piece fresh barramundi, diced into chunks
1 whole lemon zest and juice
1 large red chilli, chopped very finely
1 punnet cherry tomatoes, halved
12 lge cloves garlic, chopped finely
2 brown shallots, chopped finely
1 small quantity of black shaved truffle (or you can use truffle oil- approx 1 tablespoon)
2 tablespoons chopped continental parsley
Ground black pepper
1 dessert spoon of salted capers
1/2 cup white wine
good virgin olive oil
Fill large saucepan with salted water and bring to rolling boil.. Add pasta
Meanwhile…heat olive oil in heavy based pan and cook off prawns and barramundi..in olive oil
Add scallops and mussels and do the same…set aside and keep warm.
Meanwhile add chopped garlic, chilli, cherry tomatoes, capers and shallot and sweat down.
Add all other ingredients (except truffle) and return seafood to pan.
Drain cooked pasta, and serve with seafood mic, and shaved truffle or splash of truffle oil on top.
Garnish with lemon cheek and some chopped fresh parsley – ENJOY!