French Market Recipe 2024 27 Pasta marinara de Los Angeles Los Angeles seafood pasta

Published on: 22 June 2024

French Market Recipe 2024 27
Pasta marinara de Los Angeles
Los Angeles seafood pasta
Ingredients for 4

  • 600g Tagliatelle fresh
  • 500gr Clams in shell
  • 500gr Mussels in shells
  • 1kg White fish (hake/sole)
  • 2 White Onions
  • 2 cups cherry tomatoes
  • 4 Garlic cloves
  • 2 tablespoons Capers in salt
  • 1 cup Olive Oil
  • 1 Bunch of parsley
  • 1 bunch basil
  • 100 gr Black olives
  • 1 Lemon
  • 1 cup white wines


  1. Wash the shellfish and remove any green beard or broken shells
  2. Steam shellfish in simmering white wine until shells open
  3. Wash the white fish, remove any bones cut into large chunks
  4. Remove stalks from the tomatoes and wash
  5. Wash the herbs and roughly chop up
  6. Peel the garlic and cut finely
  7. Grate the lemon
  8. Peel and cut onion finely
  9. Pour oil into a heavy based frying pan
  10. Simmer the onions and garlic gently in oil until golden
  11. Add the tomatoes, olives and, capers and cook until tomatoes skin split slightly
  12. Add the white fish on top of sauce cover, and simmer for 10 minutes
  13. Add the cooked shellfish, shells must be open, discard any that are still closed.
  14. Add a bit of the cooked wine to  the sauce
  15. You can serve the shellfish in their shells, or you can remove from shells
  16. Boil the tagliatelle in a large pot of water until al dente (slightly firm when you bite it)
  17. Drain and place in a large serving bowl.
  18. Drizzle some olive oil over the pasta and stir in
  19. Spoon the seafood sauce over the pasta
  20. Squeeze lemon juice over the sauce and stir in
  21. Sprinkle some chopped fresh parsley over the top add the lemon zest

Serve hot and pair with a glass of Prince d’Abbes Riesling, available from our shop or online at

Bon Appétit! 

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