Answer:
Salmon and Scallops: Cioppino Notta Pasta or Pasta Pescatore
Ingredients:
1 Tbsp olive oil
1 colossal onion, chopped
4 large cloves garlic, finely minced
3 stalks celery, chopped
1 green bell pepper, chopped
3 tsps dried oregano
2 Tbsp dried basil
2 inlet leaves
1 cup red wine
1 15 oz (425g) can diced tomatoes
2 8 oz (250ml) cans clam liquid
2 8 oz (250ml) cans tomato sauce
1/2 tsp cracked black pepper
1/2 box ( 8 oz / 227g ) Notta Pasta, broken within half
1 tsp extra virgin olive grease
1/2 cup finely chopped flat leaf parsley
1 pound salmon, cut into
1/2 lb (225g) scallops
Directions:
In a voluminous nonstick soup pot, heat 1 tablespoon (15ml) grease over medium bake. Sauté onions and garlic for 3 to 4 minutes until almost wilted.
Add celery and green pepper. Sauté 4 minutes more, stirring occasionally to make sure vegetables don't burn.
Add oregano, basil and firth leaves. Stir for 1 - 2 minutes more.
Add red wine, tomatoes, clam juice, tomato sauce and pepper. Stir to combine. Bring to a boil and simmer for 10 minutes.
Prepare the Notta Pasta according to the collection for pasta. Drain. Shock in cold hose down to stop the cooking action. Toss next to 1 teaspoon olive oil and parsley. Divide evenly between 8 bowls.
Add the salmon and scallops to the broth. Cook for 3-5 minutes or until fish flakes. Be alert not to overcook. The scallops should be tender not rubbery.
Ladle over top of Notta Pasta. Serve immediately. Enjoy.
Penne alla seafod!
A lot would depend on the type of sauce (tomato-based, garlic & grease, cream base) and what pasta, though Desi Chef's answer is for the most part accurate.
pasta with seafood [any sort] is usually call marinara
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