Seafood Tagliatelle

TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES

Steps:

• Bring a large pot of well-salted water to a boil over medium heat.
• Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
• Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
• Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.

SEAFOOD TAGLIATELLE, SPANISH-STYLE

Steps:

• Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.
• Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.
• Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
• Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.
• To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.

SEAFOOD TAGLIATELLE

Steps:

• Cook pasta following packet instructions. Drain, reserving a little pasta water. Return to pan with reserved water. Drizzle over half the oil and keep warm.
• Heat remaining oil in a non-stick pan. Add seafood. Heat through for 3-4 minutes until seafood is hot.
• Add seafood to pasta with lemon juice and tomatoes. Toss to mix. Add chilli (if using) for extra spice. Heat through until hot.
• Season to taste with salt and pepper. Serve with parsley and garnish with extra lemon slices.

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE

Steps:

• Scrub all little neck clams in sink to remove any excess dirt or sand.
• I usually rub the shells gently together against each other, or use a vegetable scrub brush.
• Peel and devein shrimp.
• If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
• The meat will cook finish cooking in the sauce.
• Remove tail and claw meat from the shells.
• I usually cut tails in half or thirds and leave the claws whole.
• In the meantime, soak the saffron in the white wine.
• Wine will start to turn reddish orange.
• Add a little oil and the garlic to a frying pan, and cook until softened.
• Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
• Add the white wine and saffron mixture.
• Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top.
• Simmer on low for 3 to 4 minutes or until shrimp turn pink.
• Season with salt and pepper to taste.
• Cook the tagliatelle in salted, boiling water until al dente.
• Drain and add to the fish, serve scattered with some of the leftover parsley.

CHILLI SEAFOOD TAGLIATELLE

Steps:

• Chop up onion, garlic, red pepper, and mushrooms. Add oil to pan followed by prepared ingredients. Cook until softened (approx. 5 mins) separating onion and mushrooms if necessary.
• Add tomatoes, followed by paprika, rosemary, and basil, along with a pinch of saffron. Then wine and lemon juice. Season to taste. Simmer for 7 mins.
• As sauce thickens, add chilli tagliatelle to another pan with water and cook for 3 mins or as packet dictates.
• Meanwhile add seafood (i.e. prawns and mussels) to sauce mixture and cook for 3 mins.
• Place cooked pasta on plates followed by sauce mixture. Serve with parsley sprinkled on top.