Annie Bell’s seafood tagliatelle recipe

This pasta saves on time with ready-prepared seafood, pepped up with chilli, olives and parsley.

seafood tagliatelle
Nassima Rothacker

SERVES 4

300g tagliatelle
2 tbsp extra virgin olive oil
1 banana shallot, peeled and finely chopped
250ml tomato passata
A pinch of dried chilli flakes
Sea salt
150g raw king prawns
150g cooked mussels
75g pitted green olives, thickly sliced
A handful of coarsely chopped flat-leaf parsley, plus extra to serve

  1. Bring a large pan of water to the boil, add the tagliatelle, give it a stir then cook according to the packet instructions until just tender.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat and fry the shallot for a couple of minutes until softened and starting to colour, stirring occasionally.
  3. Add the tomato passata, chilli and a little salt, then bring to a simmer. Stir in the seafood, cover and cook for 5 minutes until the prawns are evenly pink.
  4. Stir in the olives and parsley. Drain the pasta and gently mix in with the sauce. Serve scattered with extra parsley.