Seafood tagliatelle with cherry tomatoes
To learn from the mistakes and to handle a difficult situation. Those lessons taught me this recipe. During Christmas shopping we have somehow forgot to purchase any fish for a Christmas Eve dinner (fried carp fish and potato salad are must on a traditional Slovak Christmas Eve dinner). So we came to the fish shop at the very last moment, and we found out that all fish were sold out. Unexpectedly.
But luckily we saw the last fresh mussels, which smiled at us, so we bought them together with baby octopus. And our Christmas Eve dinner was saved. I prepared lovely seafood tagliatelle with cherry tomatoes and parsley. Delicious, fast and easy dish.
We enjoyed the seafood pasta so much, that I had to publish this recipe and share it with you.
Ingredients (Serves 4 to 6)
Preparation: 30 minutes cleaning the mussels + 15 minutes + 10 minutes cooking
- 400 g tagliatelle
- 2 tbsp olive oil
- 2 garlic cloves, cut into thin slices
- 200 g baby octopus
- 250 g blue mussels
- 100 g cherry tomatoes, cut in halves
- 30 ml white wine
- 2 pl fish sauce
- handful of fresh parsley, chopped
- chili – optional
- parmesan – optional
- fresh lemon juice
Start with the mussels – clean them thoroughly. Use only those mussels, which are closed.
Boil water and cook pasta.
Meanwhile, heat the oil in a large saucepan or wok, add garlic and cook it for a while. Add the cleaned mussels, baby octopus or other seafood, cherry tomatoes, and pour over the wine. Stir, cover with a lid and let it stew for few minutes.
Once the tomatoes soften and the mussels are open, add the fish sauce, mix well and cook for another minute over low heat. If necessary, season it with salt. But the fish sauce is salty, so it’s not necessary. Add dried chili if you want.
Pour the pasta through a strainer and set aside part of the water from pasta (you can use it to thin out the sauce if necessary). Mix the pasta with the sauce and, if the sauce is too thick, add a little water from the pasta. Mix well.
Serve sprinkled with parsley, parmesan and few drops of lemon juice.
Eat only those mussels, which are opened.