Seafood tagliolini is a very fancy looking dish, but you'll be surprised how easy it is to make. A real Mediterranean treat for those overcast autumn days!
Ingredients for 4 people:
- 0,5 kg taglioline
- 0,5 kg Tiger crabs
- 2 cloves garlic
- 0,5 kg blue mussel
- half dl olive oil
- Salt
- White pepper
- 1 lemon
- 6 dkg flour
- 12 dkg vaj
- 2 dl cream
Fish stock:
- 6 dl water
- some eyes blue mussel
- 1 pc bay leaf
- 3 sprigs of celery
- a few sprigs of parsley
- 50 cl white wine
- white pepper
- 10 cm leeks
- half head onions
- 1 clove garlic
Preparation of seafood tagliolines:
- The crabs first, add the head part to the stock, add all the other ingredients and cook for half an hour.
- You will need this base to make the velouté sauce. This is the great silky sauce that will make your pasta dish sufficiently creamy and flavoursome.
- For the velouté sauce, I make a light butter sauce and add the fish stock. I make it to a consistency that will coat the pasta perfectly.
- Cook the pasta in boiling water for one and a half minutes.
- I fry the garlic a little in a little olive oil, add the Tiger crabs tails, the blue mussels in about 1 dl of stock, simmer under the lid for a few minutes.
- I add the sauce, the cream, mix it with the pasta and the seafood taglioline.
