Sea Food Tagliatelle

My mum has an exceptional talent of making the most elaborate dishes and sauces out of simple ingredients, So this is one of my mum wow factor dishes. This is another dish that mum and I put on the week menu when I was home the other week.

Using fresh scallops and crevette grise (literally translated into grey prawns) to make a lovely sauce to go  with the wild garlic tagliatelle. Crevette grise are very similar to prawns but they are minuscule and still full of flavour.

Les Ingrédients

Pasta 

Scallops

Crevette Grise

Garlic 

Onion

Spring onion 

Mushrooms finely chopped 

Double Cream 

White Wine

To recreate this is fairly simple, brilliant for a weekday treat. While your pasta is cooking, you can start on the sauce. Start by frying the mushrooms, onions, garlic with the scallops, when they start to get a nice warm colour to them toss in the crevette grise and the spring onion and stir in together, allow 3 to 5 minuets before adding a splash of the water which the pasta was cooked in, (use this for extra flavouring) add the wine at the same time and add the cream to make the sauce slightly more indulgent. Don't forget to season and your ready to serve. 

The wild garlic tagliatelle with the seafood sauce was a lovely mid week treat. The good thing about cooking with wine, is more of an excuse to have a glass, so that is exactly what we done. 

The way the sauce complimented the pasta was delightful, though there is cream in this dish the cream dose not over power it, it makes its slightly thicker and helps the flavours come out.

Bon Appétit

Pasta funghi

A pasta dish is always warm and comforting in this weather.

In this recipe, there is mushrooms, spinach, with a creamy sauce. This is one of my favourite pasta dishes that I cook, My mums are in a complete other league, This is quick and easy to put together.

La recette 
handful of spinach
a few mushrooms, sliced
half an onion, finely chopped
a splash of cream  
pasta 


Put your pasta on, while that is cooking, make the creamy mushroom sauce. In a separate pan start to fry your onions and then add the mushrooms, allow them to get nice colour, mushrooms hold a lot of water so they reduce in size.

Once your pasta is cooked, finish off the sauce, by adding the spinach to the mushrooms, with a couple of spoons of the broth from the pasta, and a splash of cream to finish the sauce off, then season to taste. Depending on the mood that I am in, i may add cheeky chili, pepper and maybe sometimes a small part of an Oxo cube.

Bon Appétit