Seafood Tagliatelle – As Featured in Sunderland One

“I’ve chosen this very quick and simple seafood tagliatelle recipe because Sunderland is on the coast and it ties in with my love of the Mediterranean diet which is very beneficial to mental health and overall well being.”

“I hope you enjoy making it as much as I did.”

Ingredients (To Serve 2 Generous Portions)

  • 1 packet raw tiger prawns
  • 1 pre prepared squid sliced
  • 1 portion of mussels (fresh or vacuum packed)
  • Good handful of fresh basil and flat leaf parsley
  • 250g fresh Tagliatelle pasta or dried
  • 1 Lemon, or Lemon Juice
  • 2 cloves garlic
  • Selection of cherry tomatoes
  • Good handful fresh spinach
  • Splash of olive oil
  • Sea salt and ground black pepper to season

Method

Bring a large pan of water to the boil and add a pinch of salt

Chop the cherry tomatoes in half and crush the garlic

Heat a large frying pan with a splash of olive oil

Pop the pasta on to cook, fresh pasta will take about 6 minutes to cook

Now add the prawns, squid, mussels, garlic, tomatoes into the frying pan

The secret to seafood is not to overcook it or it becomes rubbery and tough, especially squid. As the prawns begin to turn pink and the squid becomes white it means the seafood is almost ready but keep stirring.

When the pasta is cooked and still al dente drain and add to the frying pan

Now add the fresh spinach, herbs and lemon juice.  Check for seasoning

Make sure you give the dish a really good stir before serving so all the delicious flavours are combined. Enjoy and Happy Cooking!

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