Seafood Tagliatelle

Serves 4
Time 25 minutes


150ml extra virgin olive oil
5 cloves garlic, thinly sliced
1 red onion, thinly sliced
1 long red chilli, finely chopped
1 cup mixed cherry tomatoes, halved
50g unsalted butter
600g fresh mixed seafood (prawns, mussels, clams, salmon)
150ml white wine
3 spring onions, roughly chopped
½ bunch parsley, roughly chopped
½ bunch dill, roughly chopped
Salt and pepper
500g fresh tagliatelle


In a large sauté pan over medium heat, add about half of the extra virgin olive oil with the red onion, garlic and chilli. Sweat off for 1-2 minutes until softened, then add the cherry tomatoes. Cook for a few minutes until the tomatoes have broken down.

Add the butter to the pan, let melt, then add all of the seafood and stir to coat. Add the white wine, spring onions, and half of the parsley and dill, then season with salt and pepper to taste. Stir to combine then cover with a lid and cook for 5 minutes, or until the seafood is cooked.

While the seafood is cooking, add the pasta to a pot of salted boiling water for a few minutes until it rises to the surface, then transfer to the sauté pan with the seafood. Stir to combine and coat in the sauce, then add in the remaining parsley and dill and toss together. Serve immediately with crusty bread.