Creamy Garlicy Seafood Marinara - cooking recipe

Ingredients

500 g prawns (raw, peeled and deviened)
300 g fish (firm, cubed)
1 squid (tube, sliced into rings)
200 g scallops (meat)
6 garlic cloves (crushed or minced)
2 teaspoons ginger (grated)
1 -2 chile (to taste, deseeded and finely sliced)
1 spring onion (scallion, finely sliced)
3 tablespoons cream (thickened)
3 tablespoons sour cream (light)
1 cup broccoli floret
1 cup cauliflower floret
1 cup carrot (juliened)
350 g fettuccine pasta
4 -6 tablespoons peanut oil (to fry seafood)

Preparation

Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
Add more oil, if required and cook the scallops till just done, remove to plate.
Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
Serve and enjoy.