Preparation of Tagliatelle Surf and Turf

• Rinse the mussels under running water, scrubbing their shells to remove any impurities.
  Place them in a pot, cover with a lid, and bring to the heat.
  Cook for five minutes on high heat, then turn off.
  Drain the mussels, filtering their cooking water that you will keep aside, discard any mussels that did not open, and remove the meat from the opened ones, collecting them on a plate.

• Blanch the shrimp for five minutes in boiling water, drain, and peel them.
  Wash the squid and cut them into pieces.
  Clean the mushrooms with dampened kitchen paper, cut them into pieces, and peel the garlic.
  In a large pan or wok, heat some extra virgin olive oil.
  Brown the garlic clove and add the mushrooms.

• Let them brown for five minutes, remove the garlic and add mussels, shrimp, and squid.
  Let them flavor for a few minutes, then deglaze with white wine.
  Cook the tagliatelle in plenty of salted boiling water.
  Drain them al dente, add them to the sauce, and toss everything, adding the filtered mussel water if the cooking base dries too much.
  Serve immediately, piping hot, your tagliatelle surf and turf, sprinkling with chopped parsley if desired.

  Chez Bibia