Tagliatelli In A Creamy Caviar Sauce Recipes

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

Steps:

• Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
• Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.

Steps:

• In a small mixing bowl, combine all ingredients.
• Stir gently, chill until ready to serve.
• Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.

Steps:

• Cut the salmon, the onion and the chives in little pieces.
• Boil water for the tagliatelli.
• 'Glaze' the onion.
• Add the wine.
• Boil 'till it becomes 'like glue'.
• Add the salmon, the cream and the tomato paste.
• Reduce 'till it becomes a creamy sauce.
• Put the tagliatelli in the water.
• Serve the tagliatelli with the sauce.
• If you want you can add tabasco.
• Yummy.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic. , Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.

Steps:

• Pasta: Makes 10 ounces dough.
• Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
• With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
• Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
• May be frozen up to one month; thaw in refrigerator.
• On a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
• Cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
• Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
• Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
• Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.

Steps:

• Scrub all little neck clams in sink to remove any excess dirt or sand.
• I usually rub the shells gently together against each other, or use a vegetable scrub brush.
• Peel and devein shrimp.
• If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
• The meat will cook finish cooking in the sauce.
• Remove tail and claw meat from the shells.
• I usually cut tails in half or thirds and leave the claws whole.
• In the meantime, soak the saffron in the white wine.
• Wine will start to turn reddish orange.
• Add a little oil and the garlic to a frying pan, and cook until softened.
• Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
• Add the white wine and saffron mixture.
• Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top.
• Simmer on low for 3 to 4 minutes or until shrimp turn pink.
• Season with salt and pepper to taste.
• Cook the tagliatelle in salted, boiling water until al dente.
• Drain and add to the fish, serve scattered with some of the leftover parsley.