Tagliatelle with red seafood sauce

Yield: 1 servings

Measure Ingredient
5 tablespoons Olive Oil
4 \N Cloves Garlic -- finely
\N \N Chopped
1 teaspoon Fresh Thyme Leaves
¼ teaspoon Crushed Red Pepper
½ teaspoon Salt
1 pounds Shrimp, Large Shelled But
\N \N With Tail On -- deveined
1 pounds Cod Fillets -- cut in 1\"
\N \N Chunks
1 pounds Calamari, Cleaned -- cut
\N \N Xwise 1/2\" rings
2 cans Tomatoes, Diced ** --
\N \N Undrained
½ cup Dry White Wine
1 teaspoon Sugar
1 pack (16 Oz) Spinach Tagliatelle Or Linguine
1 pounds Mussels -- optional
\N \N Fresh Thyme Sprig --
\N \N Optional

** I think there was a typo in the original printed recipe. It said 2½ ounce cans diced tomatoes, undrained. I think they mean 2 12-oz.

cans.

In a large skillet, heat 2 Tbs. oil over medium heat. Add garlic, thyme, red pepper and ¼ tsp salt; cook 2 mins. Add shrimp and cood to skillet; saute with slotted spoon until shrimp and cod are almost cooked through - about 3 mins. Add calamari to seafood mixture and cook 1 min (do not overcook as calamari will toughen). Remove seafood to large bowl or plate; cover to keep warm and set aside. Add remaining 3 Tbs oil to skillet. Stir in tomatoes with liquid, wine, sugar and remaining ¼ tsp salt to skillet to make sauce; cover and simmer 10 mins. Meanwhile, cook tagliatelle following package directions. Uncover sauce and cook 5 mins longer. Remove from heat and gently stir in reserved seafood. If desired, just before serving, steam mussels until they open. Discard any that don't open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture, and toss until well combined. Garnish platter with mussels and fresh thyme sprig.

Recipe By : Your Family's Health Magazine - May 1995 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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