Now You're Cooking: Shellfish penne with grilled shrimp and scallops

Clams - 12

Mussels - 12

Onions, diced - 1/4 cup

Tomato Concasse - 1 cup

Red peppers, roasted, lg dice - 1/2 cup

White wine - 1/2 cup

Tomato sauce - 1 L

Penne, cooked - 2 L

Shrimp, lg - 12

Scallops, lg - 10

Olive oil - As needed

Salt - To Taste

Pepper - To Taste

Sautee the onions until translucent, and then add the tomatoes and roasted red peppers. Cook for 5 minutes. Add the mussels, clams and wine. Cook until they all open. Add the tomato sauce and simmer.

Cook the pasta in salted water.

Coat the prawns with a little of the olive oil and season with salt and pepper. Grill while the pasta is cooking. When the pasta is cooked, drain it and add it to the sauce. Sprinkle ½ of the cheese in and toss. Plate in two equal portions, top with scallops, prawns and remaining Parmesan cheese.