Tagliatelle with Red Seafood Sauce
| Yield: | 8 Servings |
| Categories: | Main Dishes, Seafood |
| 5 | tb | Olive oil |
| 4 | Garlic cloves, finely chopped | |
| 1 | ts | Fresh thyme leaves or |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Crushed red pepper |
| 1/2 | ts | Salt |
| 1 | lb | Large shrimp, shelled but with tails left on, and deveined |
| 1 | lb | Cod fillets, cut into 1-inch chunks |
| 1 | lb | Cleaned calamari (squid), thawed if frozen (see Note) |
| 2 | 14 1/2-oz cans diced tomatoes in juice | |
| 1/2 | c | Dry white wine |
| 1 | ts | Sugar |
| 1 | pk | (16-oz) spinach tagliatelle or linguine |
| 1 | lb | Mussels (opt.) |
| Fresh thyme sprig (opt.) |
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