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Print this Recipe    Seafood Tagliatelle

Tagliatelle with Red Seafood Sauce (Calamari recipe)
Yield: 8 servings

5 tb olive oil
4 garlic cloves, finely chopped
1 ts fresh thyme leaves or
1/2 ts dried thyme leaves
1/4 ts crushed red pepper
1/2 ts salt
1 lb large shrimp, shelled but with tails left on, and deveined
1 lb cod fillets, cut into 1-inch chunks
1 lb cleaned calamari (squid), thawed if frozen
2 14 1/2-oz cans diced tomatoes in juice
1/2 c dry white wine
1 ts sugar
1 pk (16-oz) spinach tagliatelle or linguine
1 lb mussels (opt.)
fresh thyme sprig (opt.)

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.

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.

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


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