Tagliatelle With Red Seafood Sauce

Recipe Ingredients

5 tablespoons	75ml	Olive oil
4		Garlic cloves - finely
1 teaspoon	5ml	Fresh thyme leaves or
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Crushed red pepper
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Large shrimp - shelled but
		Tails left on - and
1 lb	454g / 16oz	Cod fillets - cut into 1-inch
1 lb	454g / 16oz	Cleaned calamari - (squid), thawed if frozen (se
2		Diced - tomatoes in juice
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Sugar
1		Spinach tagliatelle - or linguine (16-oz)
1 lb	454g / 16oz	Mussels - (opt.)
		Fresh thyme sprig - (opt.)

Recipe Instructions

1. In large skillet, heat 2 T oil over medium heat. Add garlic, thyme, red pepper, and 1/4 t salt; cook 2 minutes. Add shrimp and cod to skillet-saute with slotted spoon until shrimp and cod are almost cooked through-about 3 minutes. Cut calamari crosswise into 1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do not overcook as calamari will toughen). Remove seafood to large bowl or plate; cover to keep wann and set aside.

2. Add remaining 3 T oil to skillet. Stir in tomatoes with their juice, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes. Meanwhile, cook tagliatelle following package directions. Uncover sauce and cook 5 minutes longer. Remove from heat and gently stir in reserved seafood.

3. If desired, just before serving, steam mussels until they open. Discard any which don't open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined.

4. Garnish platter with mussels and fresh thyme sprig, if desired.

Note: Grippa Brand calamari, cleaned and frozen in 2 1/2-lb packages, can be mail ordered from BG Lobster and Shrimp Corp. Call (800) 221-7664.

Source:
Country Living

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