Tagliatelle with Seafood from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio an
Clean and cook the mussels and cockles without any extra liquid. When they open, discard the shells and any that are unopened. Reserve the sieved cooking liquor. Cook the prawns in salted boiling w...
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Cooking tools:
- Stove
- Pot
- Fine-mesh sieve
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 450 g/1 lb fresh tagliatelle
- 750 g/1½ lb fresh mussels
- 350 g/¾ lb raw Dublin bay prawn tails, or prawns
- 2 small squid
- 750 g/1½ lb fresh cockles
- 2 tablespoons finely chopped parsley
- 2 cloves garlic
- 1 small onion
- finely chopped parsley
- 3 tablespoons extra-virgin olive oil
- pinch of ground chilli powder
- 1 glass dry white wine
- salt
- freshly ground black pepper
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