
Ben O'Donoghue
from
Food Uncut
Ben O'Donoghue spikes his creamy seafood tagliatelli with a crumble of dried chilli for a sophisticated, yet simple fish supper
Ben O'Donoghue spikes his creamy seafood tagliatelli with a crumble of dried chilli for a sophisticated, yet simple fish supper
Spicy seafood pasta
Method
2. Season the langoustines and scallops with plenty of salt and pepper.
3. Heat the olive oil in a heavy-based saucepan. Sear the langoustines and scallops in the hot oil and transfer to a plate.
4. Tip the crushed garlic clove, dried chilli, 1 sprig of basil and the stalk of another sprig into the same oil.
5. Add the chopped tomato and fry for about 2-3 minutes, mashing the tomato with a spoon to break it down. Season with salt and pepper.
6. Add the mussels and a splash of white wine, and cook to open the mussels, while at the same time reducing the wine.
7. Pour in the cream, but do not mix. Cook for a further 5 minutes.
8. Meanwhile, cook the tagliatelli in a pan of boiling, salted water for 3 minutes until al dente; drain.
9. Return the seared scallops and langoustines to the mussels pan. Check the seasoning, and add a grinding more salt and pepper if necessary.
10. Add the cooked pasta, toss and stir in the remaining basil; season with a squeeze of lemon and serve.
Prep:
20 min
Cook: 20 min
Cook: 20 min
Ingredients
400g plum tomatoes8 large langoustines, split in half
8 Scallops
3 tbsp Olive oil
4 garlic cloves
4 dried chillies
4 sprigs Basil
32 Mussels
splash White wine
400ml double cream
400g fresh tagliatelle
splash lemon juice
salt and pepper
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