Tagliatelle with shrimps and mussels

• 1 packet of tagliatelle
• 16 mussels over-boiled with their shells
• 16 raw shrimps with their shells
• 4 tablespoons of olive oil
• 2 trimmed cloves of garlic
• 1 tablespoon of paprika or red pepper
• 1,5 lt of warm fish broth
• A glass of ouzo
• A glass of white wine
• A glass of fresh crème
• Some chopped, fresh parsley
• Salt and pepper

In a fry pan for paella or in a similar, wide cooking vessel boil the olive oil up. Then pour the garlic and the shrimps and stir them until they get a slight red color. Then add the mussels and the paprika. Light up with the ouzo, quench with the white wine and let them be cooked slowly for 5 minutes. Add the fresh crème and let them stay for 4-5 minutes more. In a pan, simmer the fish broth without the pot lit for about 10 minutes. Then add the tagliatelle in and let them be boiled for about 7-8 minutes. When the pasta is ready you can strain it and mix them with the seafood. Add salt and pepper and serve with the fresh, chopped parsley.

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