in Italy

Tagliatelle with seafood

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp butter
  • 400 ml broth (lobster stock)
  • 400 g tagliatelle, green
  • Salt and pepper, white
  • 750 g mixed seafood (squid, shrimp, mussels)
  • 2 tbsp crème fraîche
  • 1 bunch of basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onion, crush the garlic, and cook both in 1 tablespoon of butter until translucent. Deglaze with the lobster stock and reduce by about half. Cook the tagliatelle in plenty of boiling salted water until al dente. Meanwhile, brown the seafood in a pan with the remaining butter. Season with salt and pepper and deglaze with the lobster stock. Stir in the crème fraîche and season the sauce with salt, pepper, and a little chopped basil. Drain the pasta and divide it among plates, spoon the seafood over it, and garnish with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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