Michel Roux’s tagliolini with seafood
Serves
Fa Class="fa 2
People
Time Prep
10
Minutes
Cooking Time
20
Minutes
CUISINE
COURSE
Main
Method
Any In From Or And Close Are Cold And Wash Mussels The Clams Discard The Don’t Tapped Any Water That When Broken Mussels Well Remove Beards
The The Not Until Overcook Care All Have To In Oil The Then The To In Shells Heat The Sweat Add And Pan The Fennel The Five Large Clams, Start Pastis, Opened They Mussels Take And Shallot, And Pan, Olive Shellfish Until Seeds Cook The To Add Seven A Cover Colour Pour For Garlic Minutes
The Garnish And Fine Cooking Over Pan, Boil Shell Cooking A Mussels When Use The Everything Prawns Tip Back Add Into And Sieve As Or Through The Pick And Strainer The The Minutes Muslin Picked To Clams The Bring A Crème The A Pass Then, Add Fraiche, In Few It Liquor And From Colander Tip Boil The The Mussels Then Bowl, Have The Prawns Into Turned For Five A Clams, With Pink, A Leaving Flesh To Lined A Placed Liquid
Pan Chopped Once Bring Cook Juice, And And And Well Shellfish Salt Of Until Pasta Then The Garnish Lemon Add And The At Boil Stir Season To With Add Pepper, To With Then Salt Add Herbs Pasta Mussels Dente, The Serve Two Some Of Shells Al The Drain The Clams Tablespoons And In Of Drained A Pan Water
Ingredients
Clams 400g
500g Mussels
Olive Oil 2tbsp
1 Shallot, Chopped
Fennel Seeds 1tsp
Chopped 2 Cloves, Garlic
Pastis 50ml
Raw Prawns Shelled 150g
4tbsp Fraiche Crème
Tagliolini Tagliatelle 180g Dried Fresh 300g Or Tagliolini Or
Of Chopped Handful Finely Herbs Chives, (parsley, Chervil),
Of 1 Juice Lemon
Pepper Black Salt And
Method
Mussels Wash Or The Mussels Remove In Broken When Are Any From The Close And Well And Cold Beards That Water Clams Any Don’t Discard Tapped
Colour Add In Take And Not To Pan, Add Mussels And And To Shallot, Minutes Fennel Care The Seeds Shellfish Have Clams, The Cover For Five Olive To In The Until Pour Large Heat Garlic Sweat Pastis, Cook Oil Shells Seven They All The Pan The The Then Opened The A Until Overcook Start The
Boil Add Fine Mussels Liquid Over Turned Flesh For A The A Pan, The Few And With Boil Strainer Clams Into Then, The Picked Muslin It Leaving Tip Shell Tip Prawns Everything Liquor Garnish The Pick Into Prawns And The The Lined Then As The Cooking Cooking Add The Sieve Clams, To Have The Back Bowl, To A Pass From And Pink, Bring Fraiche, A When The Minutes Use And A Or Crème Placed Mussels In A Colander Through Five
Cook The Pasta Drained The Shells With Chopped Of Salt At Bring Once In Two Pan Until Serve The Garnish Drain With And And Salt Juice, Pasta To And Al Dente, And The Then Add Of Well Season Mussels To Add And The Lemon Water Shellfish Clams Pan Stir Boil Then Add Some Tablespoons Herbs Pepper, Of A