Tagliatelle with Red Seafood Sauce

• 5 tbsp. olive oil
• 4 clove garlic
• 1 tsp. fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1/4 tsp. crushed red pepper
• 1/2 tsp. salt
• 1 lb. large shrimp
• 1 lb. cod fillets
• 1 lb. cleaned (thawed if frozen) calamari (squid)
• 2 can diced tomatoes
• 1/2 c. dry white wine
• 1 tsp. sugar
• 1 package spinach tagliatelle or linguine
• 1 lb. mussels (optional)
• Fresh thyme sprig (optional)

1. In large skillet, heat 2 tablespoons oil over medium heat.
2. Add garlic, thyme, red pepper, and 1/4 teaspoon salt; cook 2 minutes.
3. Add shrimp and cod to skillet; saute with slotted spoon until shrimp and cod are almost cooked through -- about 3 minutes.
4. Add calamari to seafood mixture and cook 1 minute (do not overcook as calamari will toughen).
5. Remove seafood to large bowl or plate; cover to keep warm, and set aside.
6. Add remaining 3 tablespoons oil to skillet.
7. Stir in tomatoes with their liquid, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to make sauce; cover and simmer 10 minutes.
8. Meanwhile, cook tagliatelle following package directions.
9. Uncover sauce and cook 5 minutes longer.
10. Remove from heat and gently stir in reserved seafood.
11. If desired, just before serving, steam mussels until they open.
12. Discard any that don't open.
13. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture, and toss until well combined.
14. Garnish platter with mussels and fresh thyme sprig, if desired.

olive oil, clove garlic, thyme, red pepper, salt, shrimp, cod fillets, calamari, tomatoes, white wine, sugar, tagliatelle, mussels, thyme

Taken from www.delish.com/recipefinder/tagliatelle-red-seafood-sauce-3981 (may not work)