Seafood Tagliatelle Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Cook the tagliatelle according to package instructions until al dente (usually 6–8 minutes for fresh, 8–10 for dried). Reserve 150 ml of pasta cooking water, then drain the pasta and set aside.

Rinse and inspect mussels; discard any that are open and do not close when tapped. Pat prawns and calamari dry with paper towels and season lightly with a pinch of salt and black pepper.

Quick sear (optional)

If you prefer a slightly caramelized flavor on prawns and calamari, heat 1 tsp olive oil in a large skillet over medium-high heat, sear prawns 30–45 seconds per side until just opaque, remove and set aside. Quickly sear calamari rings 30–45 seconds total (they cook fast), remove and set aside. Alternatively, cook seafood directly in the sauce as described below.

In a wide, deep sauté pan or skillet, heat 3 tbsp extra-virgin olive oil and 1 tbsp butter over medium heat until the butter foams.

Add finely diced onion and a pinch of salt. Sauté 4–5 minutes until softened and translucent, stirring occasionally.

Add the garlic, chopped anchovies (if using) and crushed red pepper flakes. Cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in the dry white wine and increase heat to medium-high. Let it simmer briskly for 2–3 minutes to reduce by about half and to deglaze the pan, scraping up any browned bits.

Stir in tomato paste, then add the crushed tomatoes and 150 ml fish or chicken stock. Bring the sauce to a gentle simmer, reduce heat to medium-low, and let it cook 8–10 minutes to meld flavors and thicken slightly.

Season the sauce with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Add the cleaned mussels to the simmering sauce, cover the pan, and cook 4–6 minutes until mussels open. Discard any mussels that remain closed after cooking.

Stir in the prawns and calamari (or add the pre-seared prawns and calamari). Cook uncovered 2–3 minutes until prawns are opaque and cooked through and calamari are tender. Avoid overcooking calamari to prevent rubberiness.

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. If the sauce seems too thick, add reserved pasta water a little at a time (up to 150 ml) to reach a glossy, saucy consistency suitable for tossing with pasta.

Add the drained tagliatelle directly to the skillet with the seafood and sauce. Toss gently with tongs or two forks for 1–2 minutes until pasta is well coated and heated through. If needed, add a splash more reserved pasta water to loosen the sauce.

Turn off the heat and stir in 1 tsp extra-virgin olive oil, remaining chopped parsley and torn basil (if using). Adjust seasoning with salt and pepper to taste.

Serve immediately, dividing into 4 portions. Offer lemon wedges and grated Parmesan or Pecorino at the table (note: some diners may prefer fish without cheese).