Recipe for the Weekend: Seafood Tagliatelle

This is an all year favourite for me. The ingredients can vary depending on what's available, but the mix of fish, tomatoes, and chilli makes for a bright and flavourful dish. Open a bottle of Pinot Bianco (riserva if you can find) and enjoy the weekend.

This is an all year favourite for me. The ingredients can vary depending on what's available, but the mix of fish, tomatoes, and chilli makes for a bright and flavourful dish. Open a bottle of Pinot Bianco (riserva if you can find) and enjoy the weekend.

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Ingredients - serves two

100 grams clean monkfish cut into 1cm slices

80 grams peeled uncooked prawns cut into 1cm pieces

2 medium size scallops cut into disks

80 grams of clean squid cut into 1 cm pieces

4 tablespoons of olive oil

1 can chopped tomato

1 tablespoon of flat-leaf parsley

A pinch of dried chilli flakes

250 grams fresh tagliatelle

Sea salt freshly ground pepper

Two cloves of garlic, finely chopped.

Method

Heat one tablespoon of olive oil in a non-stick saucepan and add one clove of finely chopped garlic. Then, add one tin of tomatoes and bring to the boil. Season to taste and leave on a low heat.

Mix all the fish in a small bowl with two tablespoons of olive oil, one clove of chopped garlic, one tablespoon of flat leaf parsley, and a pinch of dried chilli.

Add the seasoned fish to the tomato sauce and cook for two minutes.

Cook the tagliatelle for 2-3 mins or until al dente. Remove and drain the pasta keeping some of the water. Toss the fish and tomato sauce together with the pasta, check seasoning, and add a dash of olive oil. Ensure that the starch from the pasta has absorbed the fish sauce and tomato sauce.

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