Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, March 16, 2012

Seafood Tagliatelle


I love seafood and i love pasta, nothing better than combining both with lots of herbs and fresh tomatoes!
I used what i had in my freezer but feel free to add different fishes or shellfish. Mussel and clams would be great. Add to tomato sauce with other seafood and once shells are opened, it means they are cooked. Toss with pasta and serve hot with crusty garlic bread!


Printable Recipe - click here
Ingredients:
2 tablespoons olive oil
1 red onion, chopped
6 cloves garlic, chopped
1 tablespoon oregano
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 tablespoon capers
1/2 cup dry white wine
1 quart canned whole peeled tomatoes, i used home canned
2 tablespoons tomato paste
1 lemon, juiced
10oz salmon fillet, cut into pieces
10 oz mahi mahi fillet, cut into pieces
1lb shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
1lb tagliatelle, cooked according to box instructions



In a large pan, heat onions and olive oil and cook for 5 minutes. Add garlic, oregano, basil, salt and pepper and cook for 2 minutes. Add capers and wine and cook for another 2 minutes. Add tomatoes and tomato paste and cook for 8-10 minutes.



Add lemon juice and with a immersion blender, pulse sauce in a few different spots to break down tomatoes, you can also do that by squeezing the tomatoes with your hands before adding to sauce. Add fish and shrimp and cook for 2-3 minutes, until all seafood is cooked thru, the shrimp will turn white. Add cilantro and toss with cooked pasta. Serve hot with crusty garlic bread.




25 comments:

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