Tagliatelle with Red Seafood Sauce

45 minutes Prep: 15 minutes Cook: 30 minutes

293 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	tablespoons	olive oil
4	each	garlic cloves	finely chopped
1	teaspoon	thyme leaves	fresh, or 1/2 ts dried thyme leaves
1/4	teaspoon	red pepper flakes	crushed
1/2	teaspoon	salt
1	pound	shrimp	shelled, but with tails left on, and deveined
1	pound	cod fillets	cut into 1-inch chunks
1	pound	calamari	cleaned, thawed if frozen
2	cans	tomatoes	diced, in juice
1/2	cup	white wine	dry
1	teaspoon	sugar
16	oz	tagliatelle	spinach, or linguine
1	pound	mussels	opt
1	x	thyme sprigs	fresh, opt

Directions

1. In large skillet, heat 2 T oil over medium heat. Add garlic, thyme, red pepper, and 1/4 t salt; cook 2 minutes. Add shrimp and cod to skillet-sauté with slotted spoon until shrimp and cod are almost cooked through-about 3 minutes. Cut calamari crosswise into 1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do not overcook as calamari will toughen). Remove seafood to large bowl or plate; cover to keep wann and set aside.

2. Add remaining 3 T oil to skillet. Stir in tomatoes with their juice, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes. Meanwhile, cook tagliatelle following package directions. Uncover sauce and cook 5 minutes longer. Remove from heat and gently stir in reserved seafood.

3. If desired, just before serving, steam mussels until they open. Discard any which don't open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined. Garnish platter with mussels and fresh thyme sprig, if desired.

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Nutrition Facts

Serving Size 184g

Amount per Serving

Calories 293 36% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 169mg	56%
Sodium 536mg	22%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 39.0g	77%