Seafood Pasta - Restaurant Association of Nova Scotia

Ingredients

• 1/2 cup (125 mL) dry white wine
• 1/2 cup (125 mL) chicken stock
• 2 shallots, minced
• 1 clove garlic, minced
• 1 tomato, peeled, seeded and diced
• 2 tsp (10 mL) tomato paste
• Pinch powdered saffron
• 6 oz (170 g) halibut, monkfish or turbot cut in 1-in (2.5 cm) pieces
• 6 oz (170 g) shrimp, peeled and deveined
• 6 oz (170 g) scallops
• 1 tbsp (15 mL) cornstarch
• 1/2 cup (125 mL) cream
• Salt and pepper
• 12 oz (375 g) pasta, cooked
• 1/4 cup (50 mL) chopped fresh parsley