Tagliolini Pasta with Mixed Seafood

by Michael on January 6, 2012

A Quick pasta recipe that is absolutely delicious.  I use Perch in the recipe because it is readily available to me but you could substitute other fish if you would like.

(Serves Four)


3              Cloves   garlic thinly sliced
4              Tablespoons      extra virgin olive oil
1              Bunch   basil cut finely
1              Pint        cherry tomatoes cut in half
1              Pinch     red pepper flakes
1/2         Pound   small clams
1/2         Pound   mussels
4              oz           white wine
4              oz           Ocean Perch (Cut into small pieces)
4              oz           Monk fish  (Cut into small pieces)
4              oz           Small shrimp
1              Tablespoon        Unsalted Butter
1              Pound   Fresh Tagliolini pasta


Place a pot on the fire with water and bring to a boil then add salt for flavor. Heat the oil then place the garlic in the pan.  When the garlic is translucent add the basil, tomatoes and pepper flakes.  Simmer the ingredients for 1 minute then add the clams, mussels and the white wine, cook until the shellfish begin to open.  Next add the rest of the fish and continue to cook.  When the pasta has cooked for 4 minutes, add it to the pan and cook, in the sauce, for 2 minutes.   Add the butter and season with salt and pepper to your liking.

{ 4 comments… read them below or add one }

jim Spinelli January 14, 2012 at 12:17 am

Michael, is there a reason you nerver use capers . -When my wife cooks which is far and inbetween she uses capoers as well as her mother. I also use caper in a lot od fish dishers and in tomotoe sauce


Michael January 30, 2012 at 10:37 pm

Hello Jim. I do use Capers often. I just Haven’t in any of these recipes. I agree that the go well with Fish, but I also love capers with Meat. After you sear your meat, Add garlic, oil and Capers to the pan and baste the meat It give the meat a great flavor.


Jim February 12, 2012 at 4:47 pm

Michael, Thank you when cooking I use a lot og garlin and capers in almost all of me foods. I substitute frozen Whole Frozen Clams I buy in Wegman’s a lot when making clam sause and of course garlic capers and oil. I also add red pepper , basel, Itilian seasoning and clam juice. Mix all ingredence together make Lugini then add clam sause . Want to get your input. Jim


Michael February 17, 2012 at 12:21 pm

Hello Jim. Your recipe is sounding good. The few things I do differently are 1. I do use fresh calms. Available at most Grocery Stores now =, they are just too easy to get. If you can Find them, I like Mahogany Clams the most. 2. I finish the Sauce with a small pat of Butter. It brings the sauce together. 3. Make sure you cook the pasta in the sauce for the last couple of minutes to make sure you flavor the pasta.


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