Tagliatelle with red seafood sauce - country
Yield: 8 Servings
Ingredients:
- 5 tb Olive oil
- 4 Garlic cloves finely -chopped
- 1 ts Fresh thyme leaves or
- 1/2 ts Dried thyme leaves
- 1/4 ts Crushed red pepper
- 1/2 ts Salt
- 1 lb Large shrimp
Instructions:
shelled but -with tails left on and -deveined 1 lb Cod fillets cut into 1-inch -chunks 1 lb Cleaned calamari (squid) -thawed if frozen (see Note) 2 14 1/2-oz cans diced -tomatoes in juice 1/2 c Dry white wine 1 ts Sugar 1 pk (16-oz) spinach tagliatelle -or linguine 1 lb 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-saute 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. Garnish platter with mussels and fresh thyme sprig if desired. Note: Grippa Brand calamari cleaned and frozen in 2 1/2-lb packages can be mail ordered from BG Lobster & Shrimp Corp. Call (800) 221-7664.
