6 nests of tagliatelle (2 adults 2 kids and enough for second helpings )
1 lemon zest and juice of
3 garlic cloves minced
1 teaspoon of onion powder
1 teaspoon of sea salt
2 teaspoons of cracked black pepper
Half a jar of sundried tomatoes
1 pack of green beans( steamed)
Lemon pepper 1 teaspoon for seafood mix and 1 for pasta
Sundried tomato and paprika stock pot mixed with 200ml water
Chicken stock pot mixed with 1litre of water to cook the tagliatelle in
Steam the green beans and set aside until later.
Cook the tagliatelle in chicken stock with half the lemon zest and juice and cook until al dente and put to one side.
Cook your mussels as per instruction or if fresh from fishmonger simmer in stock for approximately twelve minutes or until all shells open,make sure to discard closed shells. Set aside until end of the dish.
In a pan on medium heat add rapeseed oil and cook your pancetta ,shallots, garlic and sundried tomato and when the bacon is cooked empty onto a side plate.
Now in the oils from the bacon mix asd your prawns and calamari and cook for a few minutes on a medium heat with the remainder of the lemon zest,the garlic and all other seasoning. Now add your sundried tomato stockpot and allow the fish to simmer for another few minutes and the liquid to reduce down. Readd back in the pancetta and tomato mix along with the green beans and mussels ensuring everything is coated.
Now add in your al dente pasta along with one ladle full of the pasta water and mix all the ingredients in the one pan and allow to come together for a few more minutes.
Season with some more cracked black pepper and lemon juice and serve . This is a dish the kids will love too and is a firm favourite here.