Tagliatelle with prawns and mussels
1 x 410 g tin chopped tomatoes
2 garlic cloves, peeled
5 fresh sage leaves
1 red chilli, roughly chopped
1 tsp (5 ml) sugar
1 Tbsp (15ml) olive oil
Pasta
250 g fresh tagliatelle
3 Tbsp (45 ml) butter
2 Tbsp (30 ml) olive oil
250 g whole prawns
350 g vine tomatoes
250 g cooked mussels
30 g Parmesan, grated
micro basil for garnishing
Type of dish
Mains
Occasion, extravagance & level of difficulty
Sophisticated
Type of ingredient
Seafood
PreparationSauce
In a small saucepan, bring the tinned tomatoes, garlic, fresh sage, chopped chilli, sugar and olive oil to a gentle simmer. Cook for 20 minutes, adjust the seasoning and then set aside until ready to use.
Pasta
Place the pasta in a solid steam container and steam at 100 Celsius for 5 minutes or until Al dente
While the pasta is steaming, heat a large frying pan over a high heat and add the butter and oil.
Fry the prawns and cook for 2 minutes on each side, they should be pink in colour and crisp. Remove and set aside. While the pan is still hot add the tomatoes and flash fry until they begin to blister.
Return the prawns to the pan, add the mussels, tomato sauce and drained cooked pasta. Toss everything together, and season to taste.
Serve with Parmesan and garnish with fresh micro basil.
In a small saucepan, bring the tinned tomatoes, garlic, fresh sage, chopped chilli, sugar and olive oil to a gentle simmer. Cook for 20 minutes, adjust the seasoning and then set aside until ready to use.
Pasta
Place the pasta in a solid steam container and steam at 100 Celsius for 5 minutes or until Al dente
While the pasta is steaming, heat a large frying pan over a high heat and add the butter and oil.
Fry the prawns and cook for 2 minutes on each side, they should be pink in colour and crisp. Remove and set aside. While the pan is still hot add the tomatoes and flash fry until they begin to blister.
Return the prawns to the pan, add the mussels, tomato sauce and drained cooked pasta. Toss everything together, and season to taste.
Serve with Parmesan and garnish with fresh micro basil.