3/02/2011

Tagliatelle with tomato and shellfish sauce

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Serves 4

Ingredients:
• 9 and 1/2oz (300g) tagliatelle
• 12 and 1/2oz (400g) each of mussels and clams, scrubbed well
• 3fl oz (100ml) white wine
• 2 cloves garlic
• 1 onion
• Salt as desire
• Freshly ground pepper as desired
• 11 and 1/2oz (360g) canned tomatoes
• 3tbsp (45ml) chopped parsley

Preparation:
1. Peel and chop the garlic. Peel the onion and cut into thin strips.

2. Cook the tagliatelle in plenty of boiling, salted water.

3. Simmer the shellfish in a closed pan with the wine, garlic and onion, shaking the pan from time to time. Discard any mussels or clams that do not open.

4. Drain and chop the tomatoes and add to the shellfish. Cook over fairly high heat for 2 minutes. Season with salt and pepper and add the sauce. Mix well and serve.

This Main Course recipe was published in 'Continental Cuisine - p28'.

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