Recipes

Tagliatelle with Seafood, Sun-Dried Tomatoes and Olives

Cuisine: Italian

Type: Main Course

Serves: 4

Source:	Trattoria: The Best of Casual Italian Cooking #48
Attributes:	Quick and Easy
Comments:
Serving Suggestions:

Ingredients:

1 lb fresh tagliatelle or fettuccine

1 tbs. unsalted butter
2 tbs. minced shallots
2 cups heavy cream
1/4 cup dry Italian white wine
6 oz medium shrimp, peeled, deveined, and cut in half lengthwise
1/4 lb sea scallops, sliced crosswise 1/4 inch thick
1/2 cup oil-packed sun-dried tomatoes drained and cut into julienne strips
1/2 cup oil-cured black olives, pitted and cut in half
1/2 cup freshly grated good-quality Italian Parmesan cheese
Salt and ground white pepper
Freshly grated nutmeg

Instructions:

1. Make the pasta, or purchase freshly made pasta.

2. To make the sauce, in a large frying pan over medium heat, melt the butter. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

3. Meanwhile, fill a deep pot three-quarters full with salted water and bring to a rolling boil. Add the pasta all at once. Gently stir to prevent sticking. Boil until al dente, 2-3 minutes for fresh pasta.

4. While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

5. Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

6. Season to taste with salt, white pepper, and ground nutmeg. Transfer to warmed individual plates and serve immediately.

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