Tagliatelle with Seafood
Pasta and Pizza • Italian
Description
Tagliatelle with Seafood
Ingredients
- Green Tagliatelle Pasta 5 oz
- Lobster tails 10 oz
- Pasta shells 10 oz
- Dry White Wine 5 fl oz
- Fresh basil leaves 3 stems
- Baking Tomatoes 1 can
- White Pepper (whole) a pinch
- Ground Nutmeg a pinch
- Garlic 2 heads
- Mild Chili Spice 1 piece
- Salt to taste
- Grated Pecorino Pepato Cheese 1 tablespoon
Step-by-Step Guide
Step 1
Finely chop the garlic. Pour olive oil into a skillet and add a piece of butter. Sauté the garlic for half a minute (do not let it burn to brown!), then add the seafood. Sauté. If using mussels in shells, wait until they open and their juices flow into the skillet. Add ground white pepper, finely chopped chili (I prefer it without seeds, as it gets too spicy with them), and grated nutmeg.
Step 2
Don't forget to put water on the stove for the tagliatelle.
Step 3
In a bowl, mash the canned tomatoes and add finely chopped fresh basil. Salt to taste, and be sure to taste it! Use fresh basil, which is available in many supermarkets. If you add dried basil, know that the tagliatelle will be wasted.
Step 4
Add the tomatoes with basil to the seafood, pour in the white wine. Taste and add salt if necessary.
Step 5
While the mixture simmers, add the tagliatelle to lightly salted boiling water. Cook for about 7 minutes until al dente.
Step 6
Drain 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 tops, sprinkle with grated Parmesan for a touch of beauty, and add a couple of drops of olive oil for flavor. With dry white wine, your dinner will be delightful!
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