The freezer is stuffed with vegetables, meat, homemade stock, Ice cream, bread and a whole draw full of mysterious tubs, bags and packets that are unlabelled and I have no idea what they are!
My challenge this week is to run down the freezer to free up some space. Yesterday I made this creamy seafood tagliatelle using some frozen seafood mix (mussels, crayfish and prawns), I also used some fantastic fresh British asparagus which is optional but I really recommend it.
Considering the cream sauce this is a surprisingly light meal that's perfect for summer, great served with a glass of chilled white wine.
- 350-400g tagliatelle or your favourite pasta
- A bunch of fresh asparagus cooked and chopped into halves (optional)
- 2 Small onions or shallots finely chopped
- 2 Cloves of garlic crushed and chopped
- A large glass of dry white wine
- 150ml Sour cream
- 500g mixed cooked seafood (mussels, prawns clams etc)
- A good handful of chopped parsley
- First bring a large pan of salted water to the boil and begin to cook the pasta according to the packet instructions.
- While the pasta is cooking fry the onions and garlic with a good pinch of salt in some olive oil in a large frying pan until just softened.
- Once the onions have softened tip in the white wine, turn up the heat and reduce the wine by half.
- When the wine has reduced down add the cream and mix well, taste the sauce to check the seasoning and correct it if necessary.
- Just before the pasta has cooked add the seafood, asparagus and parsley to the sauce, mix it well and leave for a minute to heat through.
- Toss the pasta in the sauce and serve.