1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped
1/2 pound okra, 12 inch slices
2 garlic cloves, finely chopped
1/2 cup white wine
Juice from 1 lemon
3 cups good quality tomato sauce
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined
1/2 pound bay scallops, rinsed
1 tilapia filet, cut into bite sized squares
1/2 cup basil leaves
1/4 cup chopped parsley
12 ounces Angel hair pasta (Vermicelli), cooked and drained
In a large skillet, heat oil over medium high heat and stir in onion, green pepper and okra. Cook for atleast 2 minutes then add garlic and cook for 30 seconds more. Add white wine and lemon juice, simmer for 3 minutes. Stir in tomato sauce and red pepper flakes bring sauce to a simmer and stir in the tilapia. Cook 5 minutes. Add shrimp, cook for two minutes stirring occasionally. Then add scallops and simmer for 2 minutes then add in basil and parsley. Salt and pepper to taste and toss with pasta and serve immediately.
