Mixed Seafood Tagliatelle
Make a rich tomato reduction by lightly frying 3 cloves of chopped garlic and half a chopped chilli in a little oil. Add 2-3
chopped tomato(chop into really small cubes unless you can be bothered to peel them first as this will stop the sauce having little curls of tomato skin floating around in it!), a splash of pernod (optional) and a glass of
whitewine. Simmer down gently until the sauce is thick and really well reduced. Don't worry about the sauce yet as the seafood will add a lot of liquid when it is added. Season with salt and pepper.
Cook the tagliatelle in some well salted water. While the pasta is cooking bring the tomato reduction up to a fast simmer and add a handful of
fresh prawns(I like to leave the shells on) and some chunks of white fish, here we had Gurnard but Monkfish would work very well. Bubble away with the lid on until the fish is nearly cooked then add 2 tablespoons of crème fraiche and two large handfuls of mussels (scrubbed and cleaned). Continue to cook for anothe 3-5minutes with the lid on until the muscles have opened (discard any unopened muscles!).
Drain the pasta and mix into the seafood sauce. Serve with a sprinkle of parsley, lemon wedges and a good dry white wine!
As a special treat I have also added 6 scallops fried for 30seconds on each side in hot butter and added them to the top of the dish before serving...