Seafood With Fresh Tagliatelle

• 1/3 c. olive oil
• 2 cloves garlic, crushed
• 1 lb. lobster, cut up with shells left on
• 1 lb. shrimp, shelled and deveined with tails left on
• 2/3 lb. whitefish fillets, cut into pieces
• 2 large tomatoes, peeled, seeded and chopped
• 4 oz. red pimientos, chopped
• 1 tsp. paprika
• 1/2 tsp. pure saffron powder
• 4 c. light fish stock
• 1 3/4 lb. fresh egg tagliatelle

1. In a large frying pan heat, oil and add garlic.
2. Saute briefly and add seafood.
3. Cook, stirring until well coated with garlic oil. Add tomatoes, pimientos, paprika, saffron and salt to taste.
4. Pour in stock and bring to boil.
5. Add tagliatelle, stir and simmer until al dente (1 to 3 minutes).
6. If it looks as though there will be excess juice, increase the heat for the last half minute to reduce liquid.
7. The dish is ready when the pasta is cooked.

olive oil, garlic, lobster, shrimp, whitefish fillets, tomatoes, red pimientos, paprika, saffron powder, light fish, fresh egg tagliatelle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367768 (may not work)