Ingredients

• 2 red peppers
• 2 cloves garlic
• salt and freshly ground black pepper
• 1 small onion, quartered
• 15ml (1 tbsp) olive oil
• 175ml (6fl oz) dry white wine
• 12 large raw prawn tails in shells
• 24 mussels in shells, cleaned
• 2 small squid, cleaned and sliced
• 1 quantity plain or herb flavoured lasagne ribbons
• chopped parsley, to garnish

Tools

• Kitchen Machine
• Food Processing Attachment 
• Liquidiser
• Pasta Fresca

Method

1. Place the peppers under a preheated grill with the unpeeled garlic cloves and cook until beginning to blacken, turning frequently. Leave to cool slightly then remove the pepper skins, deseed and roughly chop. Peel the garlic cloves.
2. Place the peppers and garlic in the Food Processing Attachment fitted with the knife blade or the Liquidiser and blend to a coarse purée, season and set aside. Using the knife blade with the Food Processing Attachment coarsely chop the onion, or chop by hand.
3. Place the onion and oil in a saucepan and cook for 4-5 minutes, until softened and pale golden. Add the wine.
4. Add the prawns and mussels and cook for 3-4 minutes, until the mussels have opened and the prawns changed colour. Remove and set aside. Add the squid and cook for 1 minute. Remove with a slotted spoon and allow the liquor to simmer and reduce to about a third.
5. Cook the lasagne ribbons in a pan of boiling salted water, until al dente, about 3 minutes, if fresh. Reheat the shellfish in the reduced wine liquor.
6. Drain the pasta, add the red pepper purée and toss to coat. Stir in the shellfish and serve garnished with chopped parsley.

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