Tagliatelle With Mussels And Prawns Shrimp
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomatoes||7 Ounce, drained and mashed (3/4 Cup / 200 Gram)|
|Dried basil/Fresh basil as per taste, chopped||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Peeled prawns/Shrimp||8 Ounce (1 Cup / 225 Gram, Plus Extra For Garnish)|
|Tagliatelle||14 Ounce (400 Gram)|
|Boiling water||1 Cup (16 tbs)|
|Mussels||1 Pint, scrubbed clean (5 Cups / 575 Milliliter)|
|Dry white wine||175 Milliliter (1 Glass)|
|Chopped parsley||1 Tablespoon|
Put the oil in a bowl and cook for 30 seconds. Add the garlic and cook for 1 minute. Add the tomatoes, basil, pepper and peeled prawns (shrimp) and cook for 4 minutes. Season with salt to taste, set aside and keep warm.
Put the tagliatelle in a deep pot and pour over enough boiling water to just cover. Add a pinch of salt and a few drops of oil, cover and cook for 6 minutes. Set aside, covered.
Discard any broken or open mussels and put the rest in a deep pot. Pour over the white wine. Add parsley to taste. Cover and cook for 3 minutes, or until the mussels open.
Remove some mussels from their shells and stir into the sauce. Drain the pasta, pour over the sauce and garnish with the remaining mussels and the unpeeled prawns.