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Le Chaudron recipe
Tagliatelles aux fruits de mer
Seafood tagliatelle
⏱ 30 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)fresh homemade pasta
500 g (18 oz)bouchot mussels
300 g (11 oz)peeled shrimp
200 g (7 oz)squid rings
200 ml (¾ cup)dry white wine
4cherry tomatoes, halved
5 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
- 400 g (14 oz) fresh homemade pasta
- 500 g (18 oz) bouchot mussels
- 300 g (11 oz) peeled shrimp
- 200 g (7 oz) squid rings
- 200 ml (¾ cup) dry white wine
- 4 cherry tomatoes, halved
- 5 cloves garlic, crushed
- 1 bunch of flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Steam the mussels open in the pot with a little white wine, then shell them, saving the strained juices.
- Bring a large pot of salted water to a boil for the fresh tagliatelle.
- Cook the crushed garlic in a drizzle of olive oil in the sauté pan for 1 minute without browning.
- Add the squid rings and shrimp and cook for 4 minutes until pink.
- Pour in the strained mussel juices and the cherry tomatoes and reduce for 3 minutes.
- Drain the tagliatelle al dente, toss with the sauce and the mussels and sprinkle with parsley.
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