This original dish will be appreciated by lovers of seafood and pasta. Tagliatelli should be green (for example, with spinach), but just white pasta will do. Sugo is an Italian sauce, in this case we will make it from a mixture of different sea creatures.
It is necessary
- - 500 g of seafood cocktail;
- - 300 g tagliatelle;
- - 100 ml of dry white wine;
- - 50 ml of olive oil;
- - 50 g black olives;
- - 3 cloves of garlic;
- - 1 pepperoni;
- - herbs, salt, black pepper.
Instructions
Step 1
Boil the tagliatelle in salted water and olive oil to keep the paste from sticking together. Eight minutes will be enough, then drain the water from the pasta, and do not rinse the pasta!
Step 2
Do not peel the cloves - just crush them with a knife, laying the blade flat. Peel the peperoni from the leg and partitions, cut the pepper into thin half rings.
Step 3
Heat olive oil in a large skillet, add crushed garlic cloves and chopped peppers, and fry for one minute. Add the chopped olives and seafood to the skillet and cook for another minute. Pour in dry white wine, bring to a boil and simmer over low heat for 7-8 minutes.
Step 4
Pepper and salt the contents of the pan to taste, remove the garlic from the sauce, add chopped fresh herbs of your choice.
Step 5
Put the prepared pasta in the sauce, stir gently. Remove the skillet from the stove and let it sit for another 2 minutes to soak the pasta with the seafood sugo flavors.
Step 6
Arrange ready-made green tagliatelle with seafood sugo on portioned plates, serve hot immediately. For lovers of macaroni and cheese, sprinkle the dish with grated hard cheese.
