Roasted Tomato, Fennel and Shellfish Pasta

Switch up your usual pasta routine with this full-flavoured Roasted Tomato, Fennel, and Shellfish Pasta dish. This recipe includes everything that makes a seafood pasta great, including mussels, clams, shrimp, and calamari.

Our Toughened Nonstick Pro Deep Fry Pan simplifies this recipe, delivering all the benefits of nonstick cooking to prevent ingredients from sticking. This piece of cookware also eliminates the need to use fatty oils and makes cleanup a breeze. Best of all, its rounded shape and deep bottom make stirring and incorporating the seafood easy for mess-free cooking.

Our Roasted Tomato, Fennel and Shellfish Pasta recipe embodies what weeknight cooking is all about. Easy to prepare and delicious, this dish truly has all the components to establish itself as a staple in your household. This recipe serves between four and six portions at a time, taking just under an hour to prepare.

1. Preheat the oven to 350°F (175°C) .

2. In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of the parsley with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30-35 minutes. Remove foil, increase heat to 400°F (205°C), and continue roasting until lightly browned, about 15-20 minutes longer.

3. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid.

4. Melt butter in sauté pan oven medium heat. Add remaining garlic and cook for 2-3 minutes.

5. Add wine and increase heat to a simmering boil. Add seafood and cooked cover for 5-7minutes, stirring occasionally.

6. Discard any shellfish that has not opened. Add ½ of the parsley and lemon juice, stir.

7. Remove vegetables from oven and toss together in a large non- stick pan to incorporate. Season. Toss pasta with vegetables, adding liquid as desired until sauce reaches desired consistency. Sprinkle with fennel fronds and remaining parsley. Serve seafood on the side or on top of pasta.