Poached Seafood in a Tomato & Coriander Nage

INGREDIENTS

• 375g / (13oz) Bellata Gold Squid Ink Linguine
• 2 cups mixed seafood
• 100g carrots, diced
• 150g onions, thinly sliced
• 4 chopped shallots
• 2 clove garlic, crushed
• 1 bay leaf
• 1 small sprig of thyme & parsley
• Few sprigs of coriander, chopped
• 1 cup white wine dilute with ¼ cup water
• Butter
• Salt & pepper to season

INSTRUCTIONS

Drop some good butter in a deep pot, sauté the onions, shallots, garlic for 1 minute, add the carrots, bay leaf, thyme and parsley, and white wine, season with salt and pepper, simmer for 15 minutes. Drop the seafood cook for a further 15 minutes. Meanwhile cook the pastas in boiling salted water, drain and serve on a plate with the seafood nage.