Living in Italy for 3 years gave me a taste for all things fish, and blending it with a staple diet of fresh tagliatelle is no bad thing.

The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over.

What follows is something I’ve created over the years and it truly lets the flavours blend, enhance the dish and remain for your enjoyment.

Download the .pdf from this link: Seafood and Wild Mushroom Pasta