An Italian classic - simple al dente spaghetti served with a rich tomato and white wine sauce, and plenty of lightly fried seafood.
With extra depth from salty capers and anchovies, this gorgeous marinara sauce is crammed with the fresh flavours of the sea.
You can store it in the refrigerator until you are ready to cook the pasta and seafood.
Ingredients of Tagilatelle with seafood marinara
- You need 250 gram of val verde tagilatelle pasta.
- Prepare 300 gram of seafood marinara.
- You need 250 gram of thickened cream.
- Prepare 2 of garlic cloves, cruised.
- You need 1 tablespoons of fresh chopped parsley.
- It's 2 tablespoons of extract virgin olive oil.
- It's to taste of Salt.
Tagilatelle with seafood marinara instructions
- Heat the oil in a medium size saucepan, add garlic and seafood marinara. Stir until the seafood cooked..
- Add the cream and let it simmer for about 8 minutes..
- Cook the Tagilatelle in salted boiling water for 6 minutes..
- When cooked, drain Val Verde Tagilatelle and add it to the saucepan until the sauce is well combinedwith pasta..
Reduce heat slightly and stir regularly for about a minute. Creamy Garlic Seafood Pasta, a quick and easy meal, shrimp and mussels with a delicious creamy white wine sauce. This is a wonderful dish to serve for any occasion. It's quick and simple enough to make for a weeknight dinner, and impressive enough to serve at a dinner party. Jamie's seafood recipes include a tasty seafood risotto, prawn curry and paella; nothing beats a delicious fresh seafood dish!
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