Seafood Pasta - Parts 1 & 2

Saturday dinner was a calamari and mussel pasta with a garlic and lemon sauce, lightly flavoured with shallots and coriander. It was very light and delicate.

The leftovers were for our Sunday dinner where G converted it into a tomato-based sauce and added anchovies and more mussels to the dish. Finely-sliced almonds were tossed into the mix and added a new texture to the dish. And of course, more coriander was added - that's my favourite herb and in my opinion, there can never be too much coriander.

My verdict? I prefer seafood pasta - Part 2 for its more robust flavour and the crunch of the almonds.