Primo piatto or Secondo
For the Couscous
1 small onion
4 cloves of garlic
10 oz Couscous
18 fl oz boiling water
Chop the onion, garlic and parsley very finely and add it to the couscous in a bowl. Add the boiling water, fork through to mix, then leave covered with a cloth. The couscous will absorb the water in about 5 minutes.
For the shellfish sauce
1 lb shellfish (you can use frozen packs of shellfish for this dish)
1 large onion
4 cloves garlic
700 gm passata di pomodoro (tomato passata or a tin of tomatoes beaten to a puree).
Flat leaf parsley
1. In a wide pan heat the olive oil with the finely chopped garlic and sliced onion and chopped chilli until the onion is soft. About 5 minutes.
2. Add the shellfish to the pan and cook for a couple of minutes. Add the passata di pomodoro and a little water if necessary. Season with salt and freshly ground black pepper.
3. Simmer for 20 minutes.
4. Pour half the sauce into the couscous and allow it to be absorbed for 10 minutes.
5. Put the couscous into a serving dish, then pour the remaining sauce with the shellfish over the top.