Recipe for Tagliatelle St Jacques 
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Yield:
4
Ingredients:
Amount Ingredient
275 gm dried tagliatelle
1 x salt and freshly ground black pepper
2 tbl good olive oil
1 lrg onion finely chopped
1 x fat clv garlic crushed
100 ml whrte wine
150 ml double cream
100 gm squid cut into strips or rings
4 lrg scallops with coral
100 gm button mushrooms sliced
100 gm peeled prawns
Instructions:
Instructions: Add the pasta to a large pan of boiling salted water.

Bring to the boil on the boiling plate then cover and cook on the simmering plate for 12 minutes until al dente.

Drain and set to one side.

Heat the oil in a pan on the boiling plate and cook the onion and garlic for about 2 minutes then stir in the wine and boil to reduce to about 2 tablespoons.

Add the cream and boil to reduce to a thick sauce.

Add the squid to the sauce and cook for I minute on the boiling plate then add the scallops and mushrooms and cook for a further 2 minutes stirring well.

Lastly add the prawns and chopped parsley (saving a little to sprinkle over the finished dish).

Bring to the boil on the boiling plate and stir in the pasta and seasoning.

Serve immediately in individual bowls or plates with spoons so that none of the sauce is wasted.

This delicious pasta dish brings back wonderful memories of eating outside in southern Italy.

Serves 4

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