Tagliatelle marinara with light cream sauce & chives
This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine.
The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.
Try a NV New World sparkling wine - ideally a fresh young wine - to pair well with this dish.
Recipe from Paired: Champagne & Sparkling Wines by Fran Flynn and David Stevens-Castro.
1 packet fresh tagliatelle pasta
2 heaped tablespoons of butter
1 garlic clove, finely chopped
3 spring onions (scallions), chopped
1/2 cup (125ml/4fl oz) dry white wine
200ml (7fl oz) cream
125g (4.5oz) double cream brie, chopped
1½ heaped tablespoons seeded mustard
400g (14oz) seafood marinara mix
Bunch fresh chives, chopped
1. Boil the tagliatelle as per packet’s instructions and set to one side.
2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve.
3. Taste test to check that the seafood is tender. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.
- Pairing style / cleansing: A fresh, citric New World sparkling wine (i.e from Argentina, Australia, Chile, New Zealand and the US), will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.