- 1lb of mixed shellfish (like mussels, clams, sliced calamari)
- a small box of Heinz tomato purée
- one chopped onion
- one or two crushed garlic cloves
Fry the onions, garlic and shellfish in oil or margarine until the
liquid has almost completely reduced.
Add the tomato purée with some water, cook one minute, add the chopped
parlsey and let cook gently two or three minutes.
Serve with the rice.
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