Tagliatelle with seafood and Cherry Tomatoes sauce

Tagliatelle with seafood and Cherry Tomatoes sauce

Serves for four

Ingredients

100 ml extra virgin olive oil

3 garlic cloves

1 red chilli pepper

600 g assorted seafood ( king prawns, clams, mussels, squid, moscardini)

350 g cherry tomatoes halves

A punch of chopped parsley

100 ml of brandy 

320 g of tagliatelle

Method

1. Bring a large casserole to the boil. When it boils salt it and cook the pasta.

2. In the meantime put a large frying pan over a medium heat, put the extra virgin olive oil, the red chilli pepper sliced without seeds and the garlic previously peeled crushed. Stir carefully and fry for about a minute.

3. Increase the heat, add the assorted seafood and  cook for about two minutes, then add quartered cherry tomatoes.

4.  Lastly add the brandy and make flambé, when its flame and scent is dissipated add the shellfish bisque. Drain the pasta  and add to the seafood in the fry pan.

5. Toss very well until it become omogeneous, add a punch of chopped parsley. Serve with a glass of Italian white wine.