1 small, finely chopped
1 small, thinly sliced
Fresh red chilli
1 whole, finely chopped
2 clove(s), crushed
Canned diced tomatoes
400 g, peeled, deveined, tails intact(buy 800g)
250 g, cut into 5cm pieces
400 g, pot-ready, (buy 500g)
1 medium, cut into wedges, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add fennel, chilli and garlic and cook, stirring, for 1 minute. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has slightly thickened.
- Add prawns, fish and mussels to sauce. Cook, covered, for 6–8 minutes or until seafood is cooked through and mussels have opened (discard any that do not open). Using a slotted spoon, remove seafood from sauce and add to pan with pasta. Simmer sauce over medium heat for 5 minutes or until slightly thickened.
- Add sauce to pasta mixture and toss gently to combine. Serve topped with basil leaves.