Meals and Courses

Seafood Tagliatelle

cook 30 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 100 ml (3 1/2 fl oz) dry white wine
  • 2 pinches of caster sugar
  • 250 g (8 oz) tagliatelle
  • 2 x 230 g (7 1/2 oz) packs seafood selection
  • salt and pepper
  • 2 tablespoons chopped parsley, to garnish
  • Heat the oil in a large frying pan, add the onion and garlic and cook over a low heat for 3 minutes until slightly softened. Add the tomatoes, wine and sugar and season. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, stirring occasionally and adding a little water if the sauce is too thick.
  • Meanwhile, cook the tagliatelle in a large saucepan of lightly salted boiling water for about 8 minutes, or until just tender.
  • Stir the seafood into the sauce and heat through for 2 minutes until piping hot. Drain the tagliatelle, then add to the seafood sauce and toss to coat. Serve sprinkled with the parsley.
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