Tagliatelle al Sugo di Pesce

Tagliatelle al Sugo di Pesce is a delightful Italian seafood pasta dish featuring fresh seafood cooked in a rich tomato sauce, served over gluten-free tagliatelle. This dish captures the essence of the Mediterranean with its vibrant flavors and aromas.

Ingredients

• Gluten-free tagliatelle - 200 grams
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Cherry tomatoes - 300 grams, halved
• White wine - 100 ml
• Fish stock - 200 ml
• Mixed seafood (shrimp, mussels, calamari) - 250 grams
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - a pinch (optional)

Steps

1. Cook the gluten-free tagliatelle according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until translucent, about 2-3 minutes.
3. Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.
4. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
5. Stir in the fish stock and bring to a gentle simmer.
6. Add the mixed seafood to the skillet, cover, and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
7. Season the sauce with salt, black pepper, and red pepper flakes (if using).
8. Toss the cooked tagliatelle into the seafood sauce, ensuring the pasta is well coated.
9. Remove from heat and stir in the fresh parsley before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, which support heart health.
• High in protein, aiding muscle repair and growth.

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