Angelos Basil Tagliatelle with crab, prawns, scallops and Chobani Salsa Rojo by Ivan Cook

Ingredients

375g Angelo’s basil tagliatelle
150g (tub) Chobani Salsa Rojo
2 shallots finely chopped
1 clove garlic crushed
1 cup crab meat
12 cooked prawns
12 fresh scallops
1/2 cup fish stock
1/2 cup dill finely chopped
1/2 cup coriander finely chopped
3/4 cup tomato confit
Salmon Roe
Chive batons
Lemon Oil
Freshly cracked pepper
Extra Virgin Olive Oil
Parmesan cheese

Method

Cook the pasta (7-8 minutes).

Sweat off chopped shallot and garlic in some Extra Virgin Olive Oil.

Add crab meat and prawns, cook for a further three minutes. De-glaze the pan with a splash of fish stock. Mix through some chopped dill, coriander and tomato confit.

Pan fry the scallops.

When pasta is cooked thoroughly drain and toss through seafood mix and one tub (150g) Chobani Salsa Rojo.

Assemble in a bowl as per the image. Garnish scallops with salmon roes and chive batons. Finish with freshly milled black pepper and lemon oil.

Optional – grated Parmesan cheese.

Ivan Cook from Chobani is one of our Feature Foodies. Read about his food story here.

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