Seafood Tagliatelle

When I imagine eating in Italy, I often imagine myself sitting in a seaside restaurant ordering this exact dish. I often try to recreate the dishes I try when traveling at home. I don’t see any reason why not to. I had intended to only make enough to feed two people below, but ended up making enough food to feed four people. No worries though, I put the leftovers in the fridge for tomorrow. I am doing well. I am almost finished with the cookbook. It seems I am always almost finished with the cookbook these days, I think like any large piece of work, the last few stages of work and proofreading seem to take the longest because you know the work so well and it is harder to motivate yourself – well this is the case with me at least. But for real this time, I am almost there. And so the reality that I can go back to blogging as per normal is something I am looking forward to. For now, I want to share the recipe I made for lunch today for me and my mom. Don’t be intimidated cooking with seafood – I was at the start, but it is really easy. The trick here is to add your seafood in stages to the pot so they don’t overcook. The beauty of this recipe is that you can’t really get the seafood proportions wrong – have more mussels than clams, that’s fine just use those. Prefer squid to salmon? That’s fine, just substitute that in. Use whatever is easiest for you. The yummy flavour for this dish comes from the white wine in my opinion – any white wine is fine, a local Cypriot variety adds that Cypriot touch, so you can guess what I prefer. OK, enjoy this recipe for now and speak to you again soon.