Serves 4
Prep 10 mins
Cooking time 10mins
Ingredients
1 x 300gr packet ‘Chef Luca Ciano’ Fresh Egg Tagliatelle
1 jar ‘Chef Luca Ciano’ Marinara sauce
250g seafood marina mix (or any of your choice)
3 tbs ‘Luca Ciano’ extra virgin olive oil
Salt & pepper
Pangrattato
100g Panko breadcrumb
2 garlic cloves, crushed
3 tbs extra virgin olive oil
½ teaspoon dry chilli flakes (optional)
1 teaspoon dry oregano
1 tablespoon fresh parsley, finely chopped
1 lemon, zest grated only
Salt & pepper
Method
Pangrattato
Step 1. Add tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.
Pasta
1. Bring plenty of water to the boil, when boiling add salt (about 3-4 litre water and 7g salt per litre)
2. Add oil into a large frying pan, when hot add seafood and cook for 2-3 minutes, season.
3. Then add Marinara sauce. Simmer for 2-3min.
4. Cook pasta for 1-2min, drain when ready and toss with sauce for 1 minute, serve immediately with a generous sprinkle of pangrattato.
Watch easy to follow video