TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM
Steps:
- Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.
SEAFOOD TAGLIATELLE
Take out that marinara mix from the freezer 'cause it's featuring in this easy-to-make, delicious pasta dish.
Provided by hard62
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta following packet instructions. Drain, reserving a little pasta water. Return to pan with reserved water. Drizzle over half the oil and keep warm.
- Heat remaining oil in a non-stick pan. Add seafood. Heat through for 3-4 minutes until seafood is hot.
- Add seafood to pasta with lemon juice and tomatoes. Toss to mix. Add chilli (if using) for extra spice. Heat through until hot.
- Season to taste with salt and pepper. Serve with parsley and garnish with extra lemon slices.
Nutrition Facts : Calories 462.3, Fat 11.4, SaturatedFat 2.1, Cholesterol 84, Sodium 26.8, Carbohydrate 75.7, Fiber 4.7, Sugar 4.2, Protein 15.1
SEAFOOD TAGLIATELLE, SPANISH-STYLE
Taste the sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta
Time 1h
Number Of Ingredients 17
Steps:
- Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.
- Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.
- Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
- Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.
- To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.
Nutrition Facts : Calories 724 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 3.54 milligram of sodium
CHILLI SEAFOOD TAGLIATELLE
Yummy healthy seafood pasta to impress the family.
Provided by angelofmusique39
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop up onion, garlic, red pepper, and mushrooms. Add oil to pan followed by prepared ingredients. Cook until softened (approx. 5 mins) separating onion and mushrooms if necessary.
- Add tomatoes, followed by paprika, rosemary, and basil, along with a pinch of saffron. Then wine and lemon juice. Season to taste. Simmer for 7 mins.
- As sauce thickens, add chilli tagliatelle to another pan with water and cook for 3 mins or as packet dictates.
- Meanwhile add seafood (i.e. prawns and mussels) to sauce mixture and cook for 3 mins.
- Place cooked pasta on plates followed by sauce mixture. Serve with parsley sprinkled on top.
SEAFOOD SQUID INK TAGLIATELLE WITH CHILES
The squid ink tagliatelle is made from the ink of the squid which adds a strong flavor and black glow to the pasta. It works really well with seafood. Hence, in this recipe I have chosen to use squid, clams, and prawns and lots of chiles to spice up this dish.
Provided by vanillapod
Categories Main Dish Clams
Time 1h34m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; stir in 1 tablespoon olive oil. Cook tagliatelle at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Peel and devein prawns, reserving heads for broth.
- Combine prawn heads, half of the onion, 2 cloves garlic, and ginger in a pot; cook and stir until fragrant, 2 to 3 minutes. Pour in water; bring to a boil. Simmer until broth is reduced, about 15 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add remaining onion and 2 cloves garlic; cook and stir until onion is translucent, about 5 minutes. Stir in broth, clams, and dried chile peppers; simmer until most of the clams open. Add white wine and squid; cook until squid is tender, 15 to 20 minutes.
- Stir cooked tagliatelle and prawns into the skillet. Cook until prawns are opaque, 1 to 2 minutes. Squeeze in lemon juice; season with salt and pepper. Toss tagliatelle well and transfer to a serving dish. Garnish with parsley and fresh chile peppers.
Nutrition Facts : Calories 904 calories, Carbohydrate 110.3 g, Cholesterol 125.6 mg, Fat 24.6 g, Fiber 8.1 g, Protein 49.1 g, SaturatedFat 3.5 g, Sodium 288 mg, Sugar 12.2 g
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