Tagliatelle With Seafood

Tagliatelle With Seafood


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Tagliatelle With Seafood

Tagliatelle With Seafood

Growing up my family never ate meat on Christmas Eve.  We always had oyster stew, which, I have to admit; I didn’t appreciate until I got older. My husband is Italian and we are both Catholic so we continue the no meat Christmas Eve tradition before heading off to midnight mass. As you may remember I just returned from my culinary travels to Europe where I was able to make pasta with an amazing Roman chef.  I thought that this year I might make Tagliatelle With Seafood for our Christmas Eve dinner.  It’s really wonderful and is a somewhat lighter dish then what you’ll probably be eating on Christmas Day. This could also be one of your “Feast of the Seven Dishes” dishes if you are of Italian decent.


12 Ounces Mussels In The Shell

12 Ounces Clams

12 Ounces Cleaned Squid

12 Ounces Cuttlefish

12 Ounces Shrimp Tails

1/2 Cup Olive Oil

4 Cloves Finely Chopped Garlic

3 Tablespoons Finely Chopped Fresh Parsley

1/2 Cup Dry White Wine

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Pound Tagliatelle

Soak the mussels and clams in a large bowl of cold water for 1 hour changing the water often. Chop the squid and cuttlefish bodies into rounds and the tentacles into short pieces.  Do not peel the shrimp tails. Pour 3 tablespoons of the olive oil into a large sauté pan. Add the mussels and clams and cook over a medium heat for 8 to 10 minutes until they have all opened up.  Heat the remaining oil in a large sauté pan over a medium heat.  Add the garlic and parsley and sauté for 3 minutes until the garlic is pale gold.  Add the squid and cuttlefish.  Add kosher salt and pepper.  Cook for 1 minute and then add the wine.  Simmer over a low heat for 45 minutes until squid and cuttlefish are tender.  Add shrimp tails, clams, and mussels and simmer over medium heat for 5 minutes until seafood is cooked.  If you prefer take out the mussels and clams from their shells, leaving just a few in the shell to make the finished dish look more attractive.  Meanwhile, cook the tagliatelle in a large pot of salted boiling water until al dente.  Drain and add to the pan with the seafood sauce.  Toss well and transfer to a serving bowl.  Serve hot.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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