Tagliatelle with Red Seafood Sauce - Country Living

5 tb Olive oil

4 Garlic cloves, finely

-chopped 1 ts Fresh thyme leaves or

1/2 ts Dried thyme leaves

1/4 ts Crushed red pepper

1/2 ts Salt

1 lb Large shrimp, shelled but

-with tails left on, and -deveined 1 lb Cod fillets, cut into 1-inch

-chunks 1 lb Cleaned calamari (squid),

-thawed if frozen (see Note) 2 14 1/2-oz cans diced

-tomatoes in juice 1/2 c Dry white wine

1 ts Sugar

1 pk (16-oz) spinach tagliatelle

-or linguine 1 lb Mussels (opt.)

Fresh thyme sprig (opt.) 1. In large skillet, heat 2 T oil over medium heat. Add garlic, thyme, red

pepper, and 1/4 t salt; cook 2 minutes. Add shrimp and cod to skillet-saute with slotted spoon until shrimp and cod are almost cooked through-about 3 minutes. Cut calamari crosswise into 1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do not overcook as calamari will toughen). Remove seafood to large bowl or plate; cover to keep wann and set aside. 2. Add remaining 3 T oil to skillet. Stir in tomatoes with their juice, the

wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes. Meanwhile, cook tagliatelle following package directions. Uncover sauce and cook 5 minutes longer. Remove from heat and gently stir in reserved seafood. 3. If desired, just before serving, steam mussels until they open. Discard

any which don`t open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined. Garnish platter with mussels and fresh thyme sprig, if desired. Note: Grippa Brand calamari, cleaned and frozen in 2 1/2-lb packages, can be mail ordered from BG Lobster & Shrimp Corp. Call (800) 221-7664.