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Name: Seafood Tagliatelle
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 10 Floz dry white cider; 3 tb Heavy Cream; Flour for dusting; 1 pn Salt; olive oil; 1 Sprigs flat leaf parsley; 8 oz Clams or cockles; 2 tb Tomato passata; 1 lb Mussels; 1 md Egg beaten; 100 Strong white flour; 1 8 ounces who large prawns;; ; heads and tails; 4 Shallots; 2 Garlic; Tagliatelle; ; intact; 2 tb olive oil

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INGREDIENTS

10 Floz dry white cider
3 tb Heavy Cream
Flour for dusting
1 pn Salt
olive oil
1 Sprigs flat leaf parsley
PASTA
8 oz Clams or cockles
2 tb Tomato passata
1 lb Mussels
1 md Egg ; beaten
100 Strong white flour
1 8 ounces who large prawns;
; heads and tails
4 Shallots
2 Garlic
Tagliatelle
; intact
2 tb olive oil

Servings

INSTRUCTIONS

Chop the shallots and garlic and sweat off in a few drops of olive oil. Add the dry cider and bring to the boil, reduce by half. Add the cockles, mussels, prawns, heads and shells. Place a lid on the saucepan and cook for a couple of minutes until the mussels have opened. Remove the cockles and mussels from their shells. Strain off the stock and place into a clean saucepan, bring back to the boil. Add the tomato passata, bring to the boil, then add the double cream, reduce and remove from the heat. Whisk in 2tbsp olive oil. Pasta: Sieve the flour with the salt. Add the egg and the olive oil. Mix well to form a dough. Cover and leave to rest for at least 30 minutes. The amount of oil needed will depend upon the strength of the flour. More oil may be needed. Cook the pasta and drain. Place the mussels and cockles flesh back into the sauce and reheat (do not boil). Place a mount of pasta in the centre of the plate then coat with the sauce. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Seafood Tagliatelle

10 Floz dry white cider
3 tb Heavy Cream
 Flour for dusting
1 pn Salt
 olive oil
1 Sprigs flat leaf parsley
 PASTA
8 oz Clams or cockles
2 tb Tomato passata
1 lb Mussels
1 md Egg beaten
100 Strong white flour
1 8 ounces who large prawns;
 ; heads and tails
4 Shallots
2 Garlic
 Tagliatelle
 ; intact
2 tb olive oil

Chop the shallots and garlic and sweat off in a few drops of olive oil. Add  the dry cider and bring to the boil, reduce by half. Add the cockles,  mussels, prawns, heads and shells. Place a lid on the saucepan and cook for  a couple of minutes until the mussels have opened. Remove the cockles and  mussels from their shells.    Strain off the stock and place into a clean saucepan, bring back to the  boil. Add the tomato passata, bring to the boil, then add the double cream,  reduce and remove from the heat. Whisk in 2tbsp olive oil.    Pasta: Sieve the flour with the salt. Add the egg and the olive oil. Mix  well to form a dough. Cover and leave to rest for at least 30 minutes.    The amount of oil needed will depend upon the strength of the flour. More  oil may be needed.    Cook the pasta and drain. Place the mussels and cockles flesh back into the  sauce and reheat (do not boil). Place a mount of pasta in the centre of the  plate then coat with the sauce.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1469g)
Recipe Makes: 1 servings

Calories: 1732
Calories from Fat: 557 (32%)

Amt Per Serving		% DV

	Total Fat 61.9g	82 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 9.4g
Cholesterol 367.5mg		113 %
Sodium 1383.2mg		48 %
Potassium 2617.7mg		69 %
Total Carbohydrate 218.3g		64 %
	Dietary Fiber 25g	100 %
	Sugars, other 193.3g
Protein 80.3g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1732

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