Title: Tagliatelle with Red Seafood Sauce
Categories: Entree Seafood
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 (see Note) |
| 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.) |
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. 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 & Shrimp Corp. Call
(800) 221-7664.