Seafood Marinara

250 g		uncooked king prawns, shelled
2		white fish fillets
12		pippies
2 tsp		fish sauce
30 g		butter
1 med		onions
4 cloves		garlic
425 g		can diced tomatoes
½ cup		dry white wine
½ cup		water
1 Tbs		tomato paste
250 g		scallops
¼ cup		parsley
1 Tbs		fresh basil
1 Tbs		fresh oregano
1		lemon
		black pepper
		sea salt
250 g		fresh spaghetti or fettucine
		shaved parmesan

1	Devein prawns, cut prawns and fish into bite-sized pieces. Juice lemon.
2	Combine butter, onion and garlic in a large saucepan, cook until soft. Add undrained crushed tomatoes, wine, water, tomato paste and fish sauce. Add seafood, except pippies, cover, cook on low medium heat for 20 mins. Add herbs, parsley, lemon juice and pippies. Season with sea salt and black pepper.
3	Freeze.
4	To serve; gently heat over low heat. Boil salted water, add frozen, fresh pasta. Cook until al dente. Serve marinara sauce over pasta. Sprinkle with shaved parmesan cheese and serve.

Servings: 4