Seafood With Fresh Tagliatelle - cooking recipe

Ingredients

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

Preparation

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