Tagliatelle with Red Seafood Sauce
Submitted by bettec1
Shrimp, cod, and calamari sautéed with garlic and tossed with tagliatelle in a simmered tomato-wine sauce with mussels on top. A showstopping Italian seafood pasta for a crowd.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the kind of seafood pasta you’d order at a trattoria by the water and then spend the next week trying to recreate at home.
Three types of seafood go into the pan: shrimp, chunky cod, and tender calamari rings, all seared quickly with garlic, thyme, and red pepper flakes before a tomato and white wine sauce simmers them all together.
Steamed mussels in their shells pile on top for the grand finale.
Spinach tagliatelle is the traditional partner here, and its colour against the red sauce is absolutely stunning on a platter.
Kitchen Tips
- Cook the seafood in stages. Shrimp and cod go first, then the calamari gets just one minute. Remove them all before building the sauce so nothing overcooks.
- Calamari toughens fast. One minute in the pan is enough. If it goes rubbery, the only fix is to braise it for another 45 minutes, which is a different dish entirely.
- Simmer the sauce uncovered for the last 5 minutes to thicken it. You want it to cling to the pasta, not pool at the bottom of the platter.
- Discard any mussels that don’t open. This is a food safety rule, not a suggestion.
Ingredients
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.
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