Tagliatelle with seafood sauce

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 13
Servings 5
Time

Ingredients

  • 550
    g
    tagliatelle pasta
  • 500
    g
    (1 packet) frozen seafood mix
  • 125
    ml
    dry white wine
  • 1
    bay leaf
  • 1
    sprig each fresh parsley and oregano
  • 15
    ml
    oil
  • 1
    large onion, chopped
  • 1
    clove garlic, crushed
  • 2
    x 410 g cans peeled tomatoes
  • 10
    ml
    sugar
  • 15
    ml
    tomato paste
  • 15
    ml
    each chopped fresh oregano and parsley
  • 60
    ml
    freshly grated Parmesan
 

Method

 
Add pasta to a large pan of boiling water and cook uncovered until just tender. Drain and keep warm.
Combine seafood mix with wine, bay leaf, parsley and oregano sprigs in pan and bring to the boil.
Simmer covered, for two minutes.
Heat oil in pan, add onion and garlic and sauté until soft.
Add undrained chopped tomatoes, sugar, tomato paste, chopped oregano and parsley.
Bring to the boil and simmer covered, for 20 minutes.
Remove lid and simmer for a further 10 minutes until slightly thickened.
Add seafood mixture and cook, stirring for three minutes.
Place pasta in a serving dish or on individual plates and top with seafood stew, sprinkled with Parmesan cheese.
 

Read more on: fish/seafood  |  sauté
 

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