Tagliatelle with mixed seafood in a cream and pimenton sauce

One of those easy but really tasty supper dishes.

The seafood was scallops, which were sliced and sealed in olive oil, raw king prawns sautéed in butter and then set aside and some pre-cooked mussels. There was also some chopped smoked salmon to be added at the end of the cooking time.

I softened some chopped shallots, crushed garlic and a chopped mild red chilli in olive oil and butter and then added the seafood back into the pan. I seasoned with a teaspoon of mild smoked pimenton, salt and pepper and then added some white wine, which I allowed to bubble for a bit before adding the smoked salmon and some single cream. This was allowed to cook on a low heat while the fresh green pasta cooked. Once drained, this was added to the seafood sauce and mixed in.

This was then served with a garnish of chopped parsley and some crusty bread to soak up all the lovely juices.


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