Marinara seafood sauce

Yield: 10 servings

Measure Ingredient
100 millilitres Olive oil
50 grams Garlic
75 grams Onion
1 \N Glass white wine
500 grams Clams and mussel meat
400 grams Squid
400 grams Cuttlefish
400 grams Shrimp
500 grams Tomato sauce
75 grams Chopped parsley
\N \N Salt and pepper

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Fry garlic and onion in olive oil. Add clams, mussels, cuttlefish and shrimp. Saute for a few minutes. Add white wine, then tomato sauce.

Salt and pepper to season. Just before serving, add in chopped parsley (do not cook).

Source: Given to share with the express permission of Chef de Cuisine

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