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How To Make Seafood Tagliatelle

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How To Make Seafood Tagliatelle
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Seafood Tagliatelle Recipe. This delicious seafood pasta dish is perfect as an appetiser or as a main meal, served with a cold glass of white wine. Taste our Seafood Tagliatelle recipe. Enlarge Seafood Tagliatelle Recipe. This delicious seafood pasta dish is perfect as an appetiser or as a main meal, served with a cold glass of white wine. Taste our Seafood Tagliatelle recipe.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes

Step 1: You will need...

  • 500 g tagliatelle pasta
  • 500 g clams
  • 500 g mussels
  • 500 g prawns
  • 400 ml white wine
  • 1 bunch of parsley, roughly chopped
  • 3 tbsp olive oil
  • 500 ml cream
  • salt and pepper
  • 1 large frying pan with lid
  • 1 slotted spoon
  • 1 spaghetti spoon
  • 1 colander
  • 1 tall pot with lid

Step 2: Boil the water

Place a pan filled three quarters full of water on the hob over a high heat. Add 3 tablespoons of olive oil and a pinch of salt. Cover and bring to the boil.

Step 3: Cook the seafood

Place the large frying pan on a high heat until very hot. Add the clams and mussels and shake. Cover for 1 minute, shaking occasionally to help open the shellfish.

When they are partially open, add the wine and allow to reduce for 2 minutes, again shaking occasionally.

Add the prawns, cream and parsley, reserving a small amount to garnish. Season with salt and pepper and stir. Cover and cook for another 3 minutes, until the mussels and clams have all opened.

Step 4: Cook and drain the pasta

When the water is boiling, add the pasta. Stir, leave to cook for 5 minutes and drain in the colander.

Step 5: Combine the dish

Discard any of the shellfish that have not opened, then add the rest to the pasta pan, mixing well. Cover and leave to absorb the flavour for a couple of minutes.

Step 6: Garnish and serve

Spoon a generous portion onto a serving place and garnish with some chopped parsley. The dish is now ready to serve.
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Tips & Comments
  1. Anonymous

    Great website great

  2. Anonymous

    I Loved the recipe ... thanks video jug

  3. Anonymous

    The idea is great but the recipe suchs.. i made it and it was awful.. bid dissapointment :(

  4. Sergio Toresella

    In a current spaghetti alle vongole (possibly corrected with mussels and prawns) cream is a crime! The only possible excuse is the low quality of the clams. Our clams have a strong and peppered taste that would be killed by such an enormous quantity of cream. Use sea food from Mediterranean, virgin olive oil, garlic, parsely and withe wine and finish cooking the spaghetti into that mixture: you will taste the sea. Sergio