Rinse all seafood. Purge sand from clams. Devein the prawns. Remove the insides of the squid and slice it into rings.
2
Heat the pot. Add minced garlic and onion, stir fry in medium heat until fragrant, then add the tomatoes and stir fry for 1 minute.
3
Mix in the tomato paste, Swanson Clear Chicken Broth, bay leaf, dried herbs and the seasoning. Bring it to boil with lid and simmer in low heat for 15 minutes.
4
Add all seafood, boil for 2-3 minutes in high heat until well cooked. Sprinkle with parsley.
After the soup thickens, add in pasta and cheese powder for a heartier meal.
