Tagliatelle con funghi with seafood and zucchine

Serve for 4-5 people


1. 500 gr Tagliatelle con funghi

2. 600 g of mix seafood

3. 300 grams of zucchini

4. Parmesan cheese

5. Parsley

6. 1 glass of dry white wine, 

7. 700gr datterino tomatoes ( 2 jars)

8. Garlic, salt and pepper

9. 4 tablespoons of extra virgin olive oil


1. In a covered pan cook the seafood in ½ cup of water and let them open, peeled the seafood and keep the filtered water on the side. 

2. In a pan brown the garlic in oil and add the zucchini (cut into thin rounds), let cook for 5 minutes. 

3. Then add the tomatoes, the seafood, parsley and let brown. Wet with wine and let evaporate. 

4. Finally, add a ladle of water took from the cooking of the seafood. 

5. Cook the Tagliatelle funghi in a pot with salted water for 7-8 minutes and drain it "al dente". 

6. Drain them and add to the sauce by adding a bit of cheese.


Shopping List:

1. Tagliatelle Mushroom

2. Whole Red Datterino Tomatoes

3. Extra Virgin Olive Oil