Add special flavor to your everyday cooking.
Egg tagliatelle or Spaghetti paired with fish are a traditional dish of central-southern Italian cuisine. It is a very simple dish, made great by the quality of the materials used, in particular, the fresh fish kept semi-raw so that it best releases the scents of the sea.
My mother worked in an Italian restaurant for seven years, and this was their main receipt, that people from all over the world came to taste – and probably to bring back to their homes.
This is also the traditional main dish in Cinque Terre and Portofino region.
So, here’s how you can do to obtain a delicious meal, that goes well on working days but is most suited for holidays and weekends. Maybe even special occasions.
Ingredients for 4
300 g of flour
200 g shrimp
200 g sea cicadas
20 g parsley
1/2 clove of garlic
30 g boiled potato
5 tablespoons of fish broth
extra virgin olive oil
The Wine: serve with a Verdicchio Dei Castelli di Jesi Riserva or Classico Superiore (usually, with seafood or fish we will have a white wine).
Short version (for Noon, on a normal weekday)
If you want the fast 7 minutes version, buy the spaghetti and the frozen seafood at the supermarket or grocery store.
Boil the spaghetti in salted water with a few drops of oil. In a frypan mix olive oil, water, and the seafood (better if unfrozen), together with some smashed garlic (follow your taste). When they are almost done, drop în the spaghetti and keep on medium fire, until they are cooked. 1 minute before turning off the fire, add a touch of parsley.
Serve warm on a large plate. You can add grated Parmesan if you like, but it depends on your taste.
Best version (for weekends and days when you have more time)
Work the flour, eggs, and a pinch of salt until the dough is smooth and silky. Shape it into a ball, wrap it in plastic wrap and let it rest for half an hour in a cool place.
Roll out the dough into a thin leaf with a rolling pin or pasta machine and cut out slightly irregularly shaped tagliatelle.
Cook the pasta in plenty of boiling salted water with a few drops of olive oil (add the pasta only when the water boils), drain it.
While the pasta is boiling, heat 50 g of oil in a large pan, add the shellfish, cover for a few moments, add the rest of the seafood, and brown for 2-3 minutes, so that the mussels open but the other seafood remain semi-raw and soft inside. Season with salt. Optional, add small pieces of cherry tomatoes for even more taste.
Create a sauce with: parsley, garlic, previously blended with the boiled potato and fish broth.
Add on top of the crustaceans, mix still on fire.
Drain the boiled pasta and add it to the pan containing the seafood. Mix them, for at least 5 minutes, so that the pasta takes on the taste of seafood.
Pasta should ideally be "al dente" (medium cooking).
Distribute the pasta on large plates and complete, according to your taste, with Parmesan cheese (grated). If you like decorating, add a green leaf of sage or basil.
That’s it, fast and delicious.
With not much, you have obtained all the flavor of the Mediterranean Sea. This one of the most popular dishes on tables all over the world: Spaghetti "allo scoglio".
Make sure to cook this receipt at Noon. Otherwise, it’s too heavy in the evening.
Buon appetite and I want to see in the comments if you liked this one!