Ingredients: 1 Onion (diced) 1 lb. Shrimp (smaller, not jumbo, peeled) 1 lb. Swordfish (diced) 2 -3 cups Ripe Tomatoes (diced; or sliced grape or cherry tomatoes) 4- 5 ladles of rich Tomato Sauce (canned from crushed ripe tomatoes) Fresh parsley (chopped) Hot Crushed Red Peppers Salt Water 2 cups Cream Cornmeal 1 lb. Pasta (Fettuccine) 2 cups Parmesan cheese (grated)

Methods:

1. In a large pot, sauté diced onions in olive oil.
2. Add shrimp and swordfish to pot and cook over low heat for about 5 min.
3. Add diced tomatoes and tomato sauce to pot and stir well.
4. Remove pot from heat and add a handful of parsley and some hot peppers; return to heat.
5. Add a generous amount of salt, a couple of ladles of water and the cream; continue to cook sauce over heat for at least 20 min to thicken.
6. For the amount of seafood and pasta, you may wish to use 2 pans for baking. A tube or ring pan is recommended but a regular pan can be used. Grease liberally the ring/tube pan with olive oil, pour out the excess, then coat the pan with cornmeal so the cornmeal sticks to the entire sides.
7. After boiling pasta in salted water, place in large frying pan along with 4-5 ladles of the seafood sauce (be generous with the sauce as the pasta will become drier once in the oven); add fresh parsley and stir constantly to prevent pasta from sticking; continue to heat and allow sauce to thicken for about 2 min.
8. Add a generous amount of grated parmesan cheese and mix well.
9. Fill pan with seafood pasta mixture (place a small salad plate or saucer over pan’s tube, so as not to lose any pasta down the hole); top up pan with more seafood sauce and sprinkle with more parmesan cheese.
10. Bake in pre-heated oven 375°F until crispy, maybe 15 - 20 minutes.
11. Cool slightly, then loosen casserole along inner and outer edges of pan with a knife; turn upside down onto large plate and serve.