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Seafood tagliatelle

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (serves 4):


Peel carrots and slice into sticks, then steam for 5 minutes. Put to one side.
Rinse shellfish under running water.
Peel and chop onion and shallots.
Wash and chop celery, then saute in butter with onions until translucent.
Add wine, heat gently.
Add shellfish to open in heat, remove once opened and leave to cool. Discard any which remain closed.
Cook pasta in boiling water, with oil and salt.
Strain, keep warm.
Remoce clams from shells and put to one side with mussels.
Strain shellfish cooking juices, and re-heat gently in clean pan.
Add shellfish, carrots, creme fraiche and saffron.
Season with pepper.
Heat for 2 minutes.

Arrange pasta in a serving dish or individual plate, with vegetables, shellfish and sauce on top.
Sprinkle with snipped parsley and serve.

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