Tagliatelle With Mussels Clams And Pesto Food

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE

Tagliatelle with mussels & crème fraîche image

A simple-but-special main course, it's meat-free and perfect for a Friday night

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper, Treat

Time 25m

Number Of Ingredients 8

Ingredients

300g dried tagliatelle
1 large onion , finely chopped
2 tbsp olive oil
150ml dry white wine
200ml tub crème fraîche
2 x or 1lb 2oz packs mussels in garlic butter sauce
good handful flat leaf parsley
2 tbsp fresh chopped tarragon

Steps:

Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

Nutrition Facts : Calories 758 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 4.07 milligram of sodium

TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE

Tagliatelle with Seafood, and Saffron Cream Sauce image

I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.

Provided by Kozmic Blues

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 pinch saffron
1 cup white wine
olive oil
1 clove garlic, finely chopped
1 lb dried tagliatelle pasta noodles
1 1/2 lbs mixed seafood, i used shrimp,scallops,littlenecks,and lobster tails and claws (some other options are mussels, squid, cod, or red mullett)
1/2 pint heavy cream
salt & freshly ground black pepper
1 bunch flat leaf parsley, chopped

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.

Nutrition Facts : Calories 703.9, Fat 27.3, SaturatedFat 15.1, Cholesterol 177.3, Sodium 66.5, Carbohydrate 86.6, Fiber 4.8, Sugar 3, Protein 18.4

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