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Tagliatelle with Red Seafood Sauce
5 tablespoons olive oil
4 garlic cloves -- finely
1 teaspoon fresh thyme leaves or
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1 pound large shrimp -- shelled but tails left on -- and 1 pound cod fillets -- cut into 1-inch
1 pound cleaned calamari -- (squid), thawed if frozen
2 14 1/2 ounce diced -- tomatoes in juice
1/2 cup dry white wine
1 teaspoon sugar
1 package spinach tagliatelle -- or linguine (16-oz)
1 pound mussels -- (opt.)
fresh thyme sprig -- (opt.)
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.
4. Garnish platter with mussels and fresh thyme sprig, if desired.