Pasta with seafood

Ingredients for 4 servings:

• 700 g seafood (frozen)
• 1 tomato(s)
• 50 ml fish stock
• 100 ml white wine, dry
• 0.2 cl sherry
• 3 cloves garlic
• 3 tbsp olive oil
• 30 g butter, ice-cold
• 1 tsp peppercorns, white
• 350 g pasta (tagliatelle)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pasta, sherry, white wine, various seafood

Thaw the seafood (preferably not too small pieces) and pat dry. Peel and finely dice the garlic. Blanch, peel, and dice the tomato. Heat oil in a pan. Add the garlic and sauté. Add the seafood. Deglaze everything with white wine and fish stock. Simmer over low heat. Prepare the pasta according to the instructions. Then drain. Once the seafood is cooked (it should still have a bite), add the sherry. Stir in the ice-cold butter in flakes. Season to taste with salt and pepper. Serve the seafood mixture on top of the cooked tagliatelle. Note: If the sauce isn’t thick enough, you can thicken it with a little more starch.