Acadian Seafood Tagilatelle Recipe
Clams/ Shrimp/ Scallops/ Mussels/ Fresh Herbs/ Your Choice of White Wine Cream Sauce or Tomato Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Pasta
Herbs and Seasoning
Sauce
Method
Preparation
Cook the Pasta
In a large pot, bring salted water to a boil. Add tagliatelle and cook according to package instructions until al dente. Drain and set aside.
Cooking the Seafood
Sauté the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Add clams, mussels, shrimp, and scallops. Cook until clams and mussels open and shrimp is pink, about 5-7 minutes.
Making the Sauce
Choose Your Sauce
For a white wine cream sauce, add white wine and heavy cream to the skillet, stirring to combine. Simmer for 5 minutes until slightly thickened. For a tomato sauce, add canned diced tomatoes instead and simmer for 5-7 minutes.
Combining
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet, tossing to coat the pasta with the sauce and seafood. Season with salt and black pepper to taste.
Serving
Garnish and Serve
Remove from heat, stir in fresh parsley and basil. Serve hot, garnished with additional herbs if desired.
