Tagliatelle with Red Seafood Sauce
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
olive oil
|
|
| 4 | each |
garlic cloves
finely chopped |
|
| 1 | teaspoon |
thyme
fresh, or 1/2 ts dried thyme leaves |
*
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ½ | 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 |
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
sugar
|
|
| 16 | oz |
tagliatelle
spinach, or linguine |
* |
| 1 | pound |
mussels
opt |
|
| 1 | x |
thyme sprigs
fresh, opt |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
finely chopped |
|
| 5 | ml |
thyme
fresh, or 1/2 ts dried thyme leaves |
*
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 2.5 | ml |
salt
|
|
| 453.6 | g |
shrimp
shelled, but with tails left on, and deveined |
|
| 453.6 | g |
cod fillets
cut into 1-inch chunks |
|
| 453.6 | g |
calamari
cleaned, thawed if frozen |
* |
| 2 | cans |
tomatoes
diced, in juice |
*
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
sugar
|
|
| 16 | oz |
tagliatelle
spinach, or linguine |
* |
| 453.6 | g |
mussels
opt |
|
| 1 | x |
thyme sprigs
fresh, opt |
* |
Directions
In large skillet, heat 2 tablespoon oil over medium heat. Add garlic, thyme, red pepper, and ¼ teaspoon 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 ½-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.
Add remaining 3 tablespoon oil to skillet. Stir in tomatoes with their juice, the wine, sugar, and remaining ¼ 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.
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.
