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Tagliatelle Marinara

Tagliatelle Marinara

Servings: 4

Ingredients

Grind of NOMU Sea Salt
NOMU Extra Virgin Olive Oil

½ onion, chopped
1 tsp minced garlic
1 tsp chilli, finely chopped
1 tsp NOMU Seafood Rub
½ cup dry white wine
1 cup cream
20g butter
10 prawns, deveined
10 scallops
12 mussels
500g fresh tagliatelle

Directions

Place a medium-sized pot of water onto the stove with a good grind of Sea Salt and a dash of Olive Oil and bring to a boil.

Meanwhile, glaze a large frying pan with Olive Oil over medium heat. Sweat the onion until soft and translucent and add in half the garlic, half the chilli and the Seafood Rub. Saute until fragrant, then add the white wine and simmer to reduce and intensify the flavour. Add the cream and gently simmer for 1-2 minutes until slightly thickened.

Heat the butter in another frying pan and add the rest of the garlic and chilli. Fry the prawns on one side of the pan until pink, golden and cooked through. Place the scallops on the other side of the pan and cook for 1 minute or until golden brown, quickly turn them onto their other side to cook through and then remove from the pan. Once the prawns are done, place them aside with the scallops. Add the mussels to the same pan with a splash of boiling water (just enough to steam). Place a lid over the pan and allow the mussels to steam for 2 minutes or until cooked. Note: Discard any that have not opened.

Cook the fresh pasta for 2 minutes or until al dente, then drain in a colander. Toss the cooked pasta in the sauce and season to taste. Then add the seafood and squeeze over a dash of lemon juice. Serve immediately topped.

Ingredients

Grind of NOMU Sea Salt
NOMU Extra Virgin Olive Oil

½ onion, chopped
1 tsp minced garlic
1 tsp chilli, finely chopped
1 tsp NOMU Seafood Rub
½ cup dry white wine
1 cup cream
20g butter
10 prawns, deveined
10 scallops
12 mussels
500g fresh tagliatelle

Directions

Place a medium-sized pot of water onto the stove with a good grind of Sea Salt and a dash of Olive Oil and bring to a boil.

Meanwhile, glaze a large frying pan with Olive Oil over medium heat. Sweat the onion until soft and translucent and add in half the garlic, half the chilli and the Seafood Rub. Saute until fragrant, then add the white wine and simmer to reduce and intensify the flavour. Add the cream and gently simmer for 1-2 minutes until slightly thickened.

Heat the butter in another frying pan and add the rest of the garlic and chilli. Fry the prawns on one side of the pan until pink, golden and cooked through. Place the scallops on the other side of the pan and cook for 1 minute or until golden brown, quickly turn them onto their other side to cook through and then remove from the pan. Once the prawns are done, place them aside with the scallops. Add the mussels to the same pan with a splash of boiling water (just enough to steam). Place a lid over the pan and allow the mussels to steam for 2 minutes or until cooked. Note: Discard any that have not opened.

Cook the fresh pasta for 2 minutes or until al dente, then drain in a colander. Toss the cooked pasta in the sauce and season to taste. Then add the seafood and squeeze over a dash of lemon juice. Serve immediately topped.

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