Method
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.
2
Bring plenty of water to the boil, when boiling add salt (about 3-4lt water and 7gr salt per lt)
3
Add oil into a large frying pan, when hot add seafood and cook for 2-3 minutes, season.
4
Then add Marinara sauce. Simmer for 2-3min.
5
Cook pasta for 1-2min, drain when ready and toss with sauce for 1 minute, serve immediately with a generous sprinkle of pangrattato
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
1 x 300g packet ‘Chef Luca Ciano’ Fresh Egg Tagliatelle
1 jar ‘Chef Luca Ciano’ Marinara sauce
250 g seafood marina mix (or any of your choice)
3 tbsp ‘Luca Ciano’ extra virgin olive oil
Salt & Pepper
Pangrattato
100 g Panko breadcrumb
2 garlic cloves, crushed
3 tbsp extra virgin olive oil
½ tsp dry chilli flakes (optional)
1 tsp dry oregano
1 tsp fresh parsley, finelly chopped
1 lemon, zest grated only
salt & pepper
Ingredients
1 x 300g packet ‘Chef Luca Ciano’ Fresh Egg Tagliatelle
1 jar ‘Chef Luca Ciano’ Marinara sauce
250 g seafood marina mix (or any of your choice)
3 tbsp ‘Luca Ciano’ extra virgin olive oil
Salt & Pepper
Pangrattato
100 g Panko breadcrumb
2 garlic cloves, crushed
3 tbsp extra virgin olive oil
½ tsp dry chilli flakes (optional)
1 tsp dry oregano
1 tsp fresh parsley, finelly chopped
1 lemon, zest grated only
salt & pepper
