Creamy Seafood Tagliatelle

更新日期:1月 7



Ingredients


  • 150g Fresh/dried tagliatelle

  • 10 Cherry tomatoes (quartered)

  • 3 King prawns (whole in the shell)

  • 100g Clams

  • 50g Mussels

  • 40g Squid (cut into rings)

  • 1/2 Shallot (finely sliced)

  • 100ml Double cream

  • 100ml White wine

  • 20g Butter

  • 1 clove Garlic (crushed and finally chopped)

  • 1/4 bunch Chives (roughly chopped)

  • 1 tsp Méline’s Chilli Sauce

  • Salt to taste



Method:


First of all, prepare a large saucepan of water for the pasta season with 8 grams of salt per liter. It is very important to season the water well as there is no salt in the pasta and no matter how tasty your sauce will be the dish will surely be bland. For those who love salt, you can go up to 2% which is 20g per liter, but for me, 8-10g is the best.


Put the mussels and clams in a bowl fill with cold water and then leave the water trickling out of the tap onto the bowl to clean the shellfish and help get rid of any sand or grit.


I recommend for this recipe to get everything ready beforehand as it is very quick to cook and it is important to not have to slice for example the shallots or chives whilst cooking it as it will take up too much time and the fish could overcook and become rubbery. (Please avoid 🙂)


Once the water for the pasta has come to a rolling boil add the pasta to cook (For the cooking time please follow the instructions on the packet it usually takes 10-15mins or for fresh pasta it takes 4-5mins).


Put a medium saucepan on medium heat add the butter, melt the butter and wait till it starts to foam, add the sliced shallots and garlic and Méline's Chilli sauce, stir until soft.

Now you are ready to add the tomatoes, cook for a further 2 mins.


Drain the shellfish well, turn the saucepan of shallot, garlic up high and add the mussels, clams, and prawns to it, stir well, add the white wine and put a lid straight on to it.


Cook for 3-4 mins, check every 1-2 mins to see if all the mussels and clams are open, once they are open remove the lid.


Add the cream, stir in well bring to the boil for a minute.


Taste, season and add a little extra chili sauce if you like, add the squid and cook for 30 seconds.


Drain the pasta well and keep some of the cooking water, add to the sauce, throw in the chives, stir well. Take straight off the heat and stir again, if it is a little to dry then add a little of the pasta cooking water to fin down the sauce a little.


Now you are ready to serve, place the pasta into a large bowl leaving a few pieces of shellfish and some sauce in the pan so you can add that to the top of your dish for a wonderful garnish.


Enjoy,


Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏


If you have any queries or any questions please do not hesitate to contact me.


thomas@chef-middleton.com I will be happy to help,









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