This original dish will be appreciated by lovers of seafood and pasta. Tagliatelle should be taken in green (for example, with spinach), but just white pasta will do. Sugo is an Italian sauce, in this case we will prepare it from a mixture of different inhabitants of the sea.
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You will need
- - 500 g of sea cocktail;
- - 300 g of tagliatelle;
- - 100 ml of dry white wine;
- - 50 ml of olive oil;
- - 50 g of black olives;
- - 3 cloves of garlic;
- - 1 pepperoni;
- - greens, salt, black pepper.
Instruction manual
1
Boil the tagliatelle in salted water with olive oil to prevent the paste from sticking. Eight minutes will be enough, then drain the water from the pasta, and do not rinse the pasta!
2
Do not peel the cloves of garlic - just crush them with a knife, putting the blade flat. Peperoni clean from the legs and partitions, cut the pepper into thin half rings.
3
Heat olive oil in a large skillet, put crushed garlic cloves and chopped pepper into it, fry for one minute. Add olives and seafood, cut into rings, into the pan, and fry for another minute. Pour in dry white wine, bring to a boil and let simmer over low heat for 7-8 minutes.
4
Pepper the contents of the pan and salt to taste, remove the garlic from the sauce, add chopped fresh herbs to your liking.
5
Put the prepared pasta in the sauce, mix lightly. Remove the pan from the stove, let stand for another 2 minutes, so that the pasta is saturated with the flavors of sugo seafood.
6
Arrange the finished green tagliatelle with seafood sugo on portioned plates, serve hot immediately. For lovers of pasta with cheese, you can advise sprinkling the dish with grated hard cheese.