Vegetarian Recipes

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Seafood Tagliatelle

November 25th, 2007 · 3 Comments

If you’re lucky enough to live by the sea or a Waitrose, then use fresh seafood for this recipe. If you live anywhere else on this island, you’ll have to use frozen.

Seafood Tagliatelle

Preparation time: 10 minutes
Cooking time: 20 minutes
Skill level: Easy
Serves: 2


  • mixed seafood – 240g
  • egg tagliatelle – enough bundles for 2 (8?)
  • 1 onion – chopped
  • white wine – good slug
  • 1 chilli – chopped finely
  • garlic – 3 cloves – chopped finely
  • parsley – good handful – chopped finely
  • saffron – pinch
  • lemon – for garnish
  • olive oil

If you are using frozen seafood, remember to leave plenty of time to defrost.

Cook the tagliatelle in plenty of salted boiling water as per packet instructions.

Meanwhile fry the onion, garlic and chilli until the onion is soft and translucent. Add the saffron and seafood and quickly heat through. Then add the wine and simmer for 10 minutes. At the last minute chuck in the parsley and adjust the seasoning.

Seafood Tagliatelle

Drain the pasta, pour over the seafood and garnish with lemon.


Verdict: Despite being very quick and easy to make, this dish feels ‘lush’ and luxurious. Good for a post-pub weekend treat I’d say.

Drink: A brace of Leffe before, a Peroni during, and the rest of the white afterwards.

Entertainment: A 5-starred ‘This is England’ on DVD. A truly magnificent film.

Tags: Main Course · pasta · Seafood

3 responses so far ↓

  • 1 Teeenzzz // Oct 17, 2008 at 15:37

    Made this the other day with prawns, mussels and scallops bought fresh from Sopers of Nun’ead. While Yumblog can be forgiven vague measures like ‘good slug’, it is perhaps advisable to be a little less hazy on the chilli front. Half a medium chilli is plenty if you don’t want to kill the seafood and the roof of your mouth clean off.

  • 2 richard // Oct 17, 2008 at 15:40



  • 3 woof // Dec 13, 2008 at 02:42

    3 chillies for me please – and a few capers for a salt hit (I don’t use salted water for the pasta). Some lemon zest is pretty zingy too.

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