1 Tbsp olive oil
1 onion, chopped
1 green chilli, chopped
2 cloves garlic, crushed
500 g plum tomatoes, skinned and chopped (1lb)
75 ml white wine, (3 fl oz)
1 Tbsp tomato puree
250 g tagliatelle, (8oz)
1 g bag frozen seafood cocktail, defrosted
2 Tbsp freshly chopped basil
salt and freshly ground black pepper
40 g parmesan cheese, grated (1 1/2 oz)
6 pitted black olives, up to 8

"dkeroeko" > wrote in message
...
>1 Tbsp olive oil
> 1 onion, chopped
> 1 green chilli, chopped
> 2 cloves garlic, crushed
> 500 g plum tomatoes, skinned and chopped (1lb)
> 75 ml white wine, (3 fl oz)
> 1 Tbsp tomato puree
> 250 g tagliatelle, (8oz)
> 1 g bag frozen seafood cocktail, defrosted
> 2 Tbsp freshly chopped basil
> salt and freshly ground black pepper
> 40 g parmesan cheese, grated (1 1/2 oz)
> 6 pitted black olives, up to 8


I think tomato overwhelms the seafood taste too much. I usually make a white
sauce of some kind. A simple bechemal with milk and chicken or seafood
bouillion cube tossed in, or even just a vinaigrette.

Hugh