Golden Times January 2017
Golden Times January 2017
Golden Times January 2017
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Tagliatelle with Lemon Pepper Seafood - Recipe by Faz Razeen<br />
Tagliatelle Italian pronunciation: Tagliolini<br />
from the Italian Tagliare, meaning "to cut" is<br />
a traditional type of pasta originated from<br />
Emilia-Romagna and Marche regions of Italy.<br />
Tagliatelle are broad, flat strips of durum wheat<br />
pasta. Some Italian regions traditionally add<br />
fresh egg to the dough too.<br />
Tagliatelle is generally made as fresh pasta, the<br />
texture is porous and rough, making it ideal for<br />
any kind of sauce, generally made with beef,<br />
veal, or pork, and now it has become very<br />
trendy to enhance the sauces with seafood.<br />
Ingredients (serves 4):<br />
675g Mixed seafood<br />
5-6 tsp lemon pepper oil<br />
6 garlic cloves, finely chopped<br />
2 sprigs of tarragon leaves<br />
Dash of vodka<br />
125ml medium white wine<br />
450g tagliatelle<br />
Vine tomatoes & lemon to garnish<br />
Cracked black pepper & salt to season<br />
Method:<br />
Heat a deep frying pan or wok and add the<br />
lemon pepper oil. When the oil is hot, add the<br />
finely chopped garlic and seafood. Stir gently<br />
for 1 minute. Add a cap full of vodka, white<br />
wine, tarragon leaves, cracked pepper and salt.<br />
Keep stirring gently for 1-2 minutes until the<br />
seafood is cooked through.<br />
Add pasta to a large pan of slightly salted<br />
boiling water, return to the boil and cook for<br />
7-9 minutes until tender, preferably al dente<br />
texture. Drain thoroughly and add pasta to the<br />
seafood mixture. Toss well, drizzle more lemon<br />
pepper oil on top of the dish and serve with<br />
your own garnish. Return to the oven for a<br />
further 20 minutes to cook the leeks.
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