Pasta With Monkfish And Prawns And Tomato Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and crushed (more if you want!)
• 350 g cherry tomatoes, halved
• 200 ml vegetable stock
• 15 g butter
• 1 tablespoon chopped fresh basil
• 200 g monkfish fillets, cubed
• 12 raw tiger shrimp
• fresh ground black pepper
• 250 g pappardelle pasta or 250 g linguine
• 1 red chile (optional)

1. Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
2. Stil in the tomatoes and stock and simmer for 10 minutes.
3. Stir in the butter and basil and add the monkfish and the prawns to the mixture.
4. season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
5. meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.

olive oil, garlic, cherry tomatoes, vegetable stock, butter, fresh basil, monkfish, shrimp, fresh ground black pepper, pasta, red chile

Taken from www.food.com/recipe/pasta-with-monkfish-and-prawns-and-tomato-sauce-43946 (may not work)