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TAGLIOLINI WITH MUSSELS AND PRAWNS
Lightly fry a clove of garlic in olive oil in a pan; remove
the garlic before it browns, and add the previously cleaned and washed
mussels and the shelled prawns, leaving them all to simmer for about 4
or 5 minutes.
Add
a glass of white wine and salt and pepper to taste, continuing to cook
them for a few minutes until the wine has evaporated.
Pour in a little tomato pulp at will, and a little finely chopped
parsley.
In the meantime, in a pot of boiling water we have cooked the
tagliolini till they are al dente (i.e. don't let them turn soft); now
we drain the water off and add them to the sauce we have prepared in
the pan, and we mix all thoroughly together over a high flame for a
moment until - presto - they are ready to be served.