Seafood Pasta

This one I made up as I went along, and it did not disappoint !  In a stock pot saute Shrimp & Scallops in white wine, removing them when they are done.  Add diced Tomatoes, Onion, Garlic and Tomato paste.  Add Parsley, Pepper and Mussels – when the Mussels open they are finished.  Toss with Pasta and serve.  I served it with a Cucumber & Cherry Tomato Salad with Onion & lots of Basil, tossing it with Vinegar and Olive Oil – all the veggies and herbs came from here on The Estate !

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