Try this Tagliatelle with Red Seafood Sauce recipe, or contribute your own.
Suggest a better description1. 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 dont 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.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 29 | ||
Calories from Fat: 19 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 9mg | 0 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.1g | 0 % | |
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. |
Calories per serving: 29
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