Tagliatelle with Red Seafood Sauce Recipe

Name: Tagliatelle with Red Seafood Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 4 each garlic cloves finely chopped; 1 teaspoon thyme fresh, or 1/2 ts dried thyme leaves; 1/4 teaspoon red pepper flakes crushed; 1/2 teaspoon salt; 1 pound shrimp shelled, but with tails left on, and deveined; 1 pound cod fillets cut into 1-inch chunks; 1 pound calamari cleaned, thawed if frozen; 2 cans tomatoes diced, in juice; 1/2 cup white wine dry; 1 teaspoon sugar; 16 oz tagliatelle spinach, or linguine; 1 pound mussels opt; 1 x thyme sprigs fresh, opt

Servings: persons

5 tablespoons olive oil
4 each garlic cloves finely chopped
1 teaspoon thyme fresh, or 1/2 ts dried thyme leaves
1/4 teaspoon red pepper flakes crushed
1/2 teaspoon salt
1 pound shrimp shelled, but with tails left on, and deveined
1 pound cod fillets cut into 1-inch chunks
1 pound calamari cleaned, thawed if frozen
2 cans tomatoes diced, in juice
1/2 cup white wine dry
1 teaspoon sugar
16 oz tagliatelle spinach, or linguine
1 pound mussels opt
1 x thyme sprigs fresh, opt

1
In large skillet, heat 2 tablespoon oil over medium heat.
2
Add garlic, thyme, red pepper, and 1/4 teaspoon salt; cook 2 minutes.
3
Add shrimp and cod to skillet-saute with slotted spoon until shrimp and cod are almost cooked through-about 3 minutes.
4
Cut calamari crosswise into 1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do not overcook as calamari will toughen).
5
Remove seafood to large bowl or plate; cover to keep wann and set aside.
6
Add remaining 3 tablespoon oil to skillet.
7
Stir in tomatoes with their juice, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes.
8
Meanwhile, cook tagliatelle following package directions.
9
Uncover sauce and cook 5 minutes longer.
10
Remove from heat and gently stir in reserved seafood.
11
If desired, just before serving, steam mussels until they open.
12
Discard any which don't open.
13
To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined.
14
Garnish platter with mussels and fresh thyme sprig, if desired.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons olive oil, 4 each garlic cloves finely chopped, 1 teaspoon thyme fresh, or 1/2 ts dried thyme leaves, 1/4 teaspoon red pepper flakes crushed, and more.

Yes, Tagliatelle with Red Seafood Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagliatelle with Red Seafood Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions