Tagliatelle with Seafood

Name: Tagliatelle with Seafood (Tagliatelle alla Marinara)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 small squid; 1 small onion; 2 tablespoons finely chopped parsley; 750 g/1½ lb fresh mussels; 3 tablespoons extra-virgin olive oil; 2 cloves garlic; salt and freshly ground black pepper; 750 g/1½ lb fresh cockles; pinch of ground chilli powder; finely chopped parsley; 1 glass dry white wine; 350 g/¾ lb raw Dublin bay prawn tails, or prawns; 450 g/1 lb fresh tagliatelle

Tagliatelle alla Marinara

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

450 g/1 lb fresh tagliatelle
750 g/

Europe
Italy
Marche
Pescatarian
Mediterranean
Pasta

Method

Clean and cook the mussels and cockles without any extra liquid. When they open, discard the shells and any that are unopened. Reserve the sieved cooking liquor.

Cook the prawns in salted boiling water. When the water starts to bubble again, strain and plunge into cold water. This stops the prawns from overcooking. Remove the shells.

Cut the squid into fine rings.

Finely