Spanish tagliatelle mariscos pasta

Spanish Tagliatelle Mariscos Pasta

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Spanish Tagliatelle Mariscos Pasta Recipe

Ingredients for each portion:

150 gr. tagliatelle pasta,
3 large shrimp,
4 large scallops,
1 slice smoked salmon, diced,
5 fresh mussels,
1 roma tomato, diced,
1 Tbsp. chopped onion,
1 garlic clove, crushed,
1/2 cup tomato sauce,
2 oz. cooking cream,
1 tsp. paprika,
1 tsp. butter,
1 Tbsp. olive oil,
1 tsp. oyster sauce,
1 oz. dry white wine,
salt and pepper to taste.


Tagliatelle is egg noodle sold in the form of little nests. Usually one portion is 4-5 nests. The tagliatelle is thinner than fettuccine and only needs 5-9 minutes of boiling, depending on the thickness. Start boiling the tagliatelle when your sauce is almost ready, so you don't have to keep the noodles aside, as they are not going to be as good as freshly boiled.
In a large skillet heat the oil and butter and saute the garlic and onion for 3 minutes. Add the paprika and stir until it start bubbling. Add the diced tomato and the seafood and saute until the mussels start opening. Deglaze with the white wine and pour the tomato sauce and cream in the skillet. Add the oyster sauce and season the sauce to taste. In the meantime, boil the tagliatelle pasta according to package instructions, strain and toss it in the sauce. Serve the Spanish tagliatelle in the way seen on the picture.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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