Tagliatelle with Seafood
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon butter
- 400 ml stock (lobster stock)
- 400 g ribbon pasta, reen
- Salt and pepper, whiter
- 750 g mixed seafood (squid, prawns, mussels)
- 2 tablespoon crème fraîche
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, mash the garlic and let both become translucent in 1 tablespoon butter. Deglaze with the lobster stock and reduce it to just under half.
- Cook the ribbon noodles in plenty of boiling salted water until they are firm to the bite.
- At the same time fry the seafood in a pan in the remaining butter. Season with salt and pepper and deglaze with the lobster stock. Stir in the creme fraiche and season the sauce with salt, pepper and a little chopped basil.
- Drain the noodles and distribute them on plates, pour the seafood on top. Garnish with basil.
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