Tagliatelle With Mussels And Prawns Shrimp Recipe
Ingredients
| 15 ml / 1 tbsp olive oil | ||
| Garlic | 1 Clove (5gm), crushed | |
| 3/4 cup / 200 g / 7 oz canned tomatoes, drained and mashed | ||
| 2.5 ml / 1/2 tsp dried basil, or fresh basil to taste, chopped | ||
| black pepper | 1 | |
| Shrimp | 1 Cup (16 tbs), unpeeled | |
| 400 g / 14 oz tagliatelle | ||
| Boiling water | ||
| Salt | To Taste | |
| 5 cups / 575 ml / 1 pt mussels, scrubbed clean | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Chopped parsley | ||
Directions
Put the oil in a bowl and cook for 30 seconds. Add the garlic and cook for 1 minute. Add the tomatoes, basil, pepper and peeled prawns (shrimp) and cook for 4 minutes. Season with salt to taste, set aside and keep warm.
Put the tagliatelle in a deep pot and pour over enough boiling water to just cover. Add a pinch of salt and a few drops of oil, cover and cook for 6 minutes. Set aside, covered.
Discard any broken or open mussels and put the rest in a deep pot. Pour over the white wine. Add parsley to taste. Cover and cook for 3 minutes, or until the mussels open.
Remove some mussels from their shells and stir into the sauce. Drain the pasta, pour over the sauce and garnish with the remaining mussels and the unpeeled prawns.
Put the tagliatelle in a deep pot and pour over enough boiling water to just cover. Add a pinch of salt and a few drops of oil, cover and cook for 6 minutes. Set aside, covered.
Discard any broken or open mussels and put the rest in a deep pot. Pour over the white wine. Add parsley to taste. Cover and cook for 3 minutes, or until the mussels open.
Remove some mussels from their shells and stir into the sauce. Drain the pasta, pour over the sauce and garnish with the remaining mussels and the unpeeled prawns.
Chef
