Tagliatelle with seafood
2 servings
30 minutes
Seafood tagliatelle is a true embodiment of Italian gastronomic magic. The dish combines tender pasta with the aroma of the sea, where the creamy texture of shrimp and the juiciness of mussels meet the rich flavors of white wine and tomatoes. Legend has it that tagliatelle were inspired by the golden locks of a princess, making them not only delicious but also romantic. The aroma of fresh basil, a hint of chili pepper's spiciness, and a subtle note of nutmeg create a harmonious blend complemented by parmesan. This dish is perfect for dinner in a cozy atmosphere, especially accompanied by dry white wine that highlights its elegance.
1
Finely chop the garlic. Pour olive oil into the pan and add a piece of butter. Sauté the garlic for half a minute (do not burn it to brown!), then add the seafood. Fry. If using mussels in shells, wait for them to open and their juice to pour into the pan. Add white ground pepper, finely chopped chili (I prefer it without seeds, as it’s too spicy with them), and grated nutmeg.
- Garlic: 2 heads
- Large tail-on prawns: 250 g
- Mussels in the shell: 250 g
- Ground white pepper: pinch
- Chili pepper: 1 piece
- Ground nutmeg: pinch
2
Don't forget to put water on the fire for the tagliatelle.
3
In a bowl, mash the canned tomatoes and add finely chopped fresh basil. Salt to taste, and be sure to taste! Use fresh basil, available in many supermarkets. If you add dried basil, the tagliatelle will be wasted, just so you know.
- Tomatoes in their own juice: 1 jar
- Green basil: 3 stems
- Salt: to taste
4
Add tomatoes with basil to the seafood, pour in white wine. Taste and add salt if necessary.
- Semi-dry white wine: 100 ml
- Salt: to taste
5
While the mixture simmers, add the tagliatelle to lightly salted boiling water. Cook for about 7 minutes until al dente.
- Tagliatelle: 200 g
- Salt: to taste
6
Drain the water from the tagliatelle and return it to the pot. Add the fragrant, delicious boiling mixture of seafood, tomatoes, spices, and wine. Stir and plate. Garnish with basil leaves on top, sprinkle with grated Parmesan lightly for beauty, and add a couple of drops of olive oil for flavor. With dry white wine, your dinner will be delightful!
- Green basil: 3 stems
- Grated Parmesan cheese: 1 tablespoon
