Recipe - Tagliatelle With Red Seafood Sauce

5 tablespoon Olive oil
4 Garlic cloves, finely
chopped
1 teaspoon Fresh thyme leaves or
One half teaspoon Dried thyme leaves
One fourth teaspoon Crushed red pepper
One half teaspoon Salt
1 pound Large shrimp, shelled but
with tails left on, and
deveined
1 pound Cod fillets, cut into 1inch
chunks
1 pound Cleaned calamari (squid),
thawed if frozen (see Note)
2 14 1/2oz cans minced
tomatoes in juice
One half cup Dry white wine
1 teaspoon Sugar
1 pack (16oz) spinach tagliatelle
or linguine
1 pound Mussels (opt.)
Fresh thyme sprig (opt.)

1. In large skillet, heat 2 T oil over medium heat.
Add garlic, thyme, red pepper, and One fourth t salt; cook 2
minutes. Add shrimp and cod to skilletsaute with
slotted spoon until shrimp and cod are almost cooked
throughabout 3 minutes. Cut calamari crosswise into
1/2inchthick 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 One fourth 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 1/2lb
packages, can be mail ordered from BG Lobster & Shrimp
Corp. Call (800) 2217664.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini