Recetas de rechupete
PastaFish and Shellfish

Red Tagliatelle with Scallop and Albariño Wine Sauce
(Tagliatelle rosso con salsa de vieiras al albariño)

icono Serves 4 | icono Easy | icono Time: 40 minutes

Red Tagliatelle with Scallop and Albariño Wine Sauce


This is a Galician-Italian fusion recipe: tagliatelle with scallops. This dish summarizes the best elements of both cuisines: the Italian fresh pasta with a hot tomato touch, and the Galician scallops, and a sauce cooked with the finest Rias Baixas. The recipe is a little more elaborate than other recipes, and it is worth making it for a Sunday family meal or other festive celebrations.

I never used to make this type of pasta, until I discovered it by chance at my local Italian market. Since then, slowly but surely, I have been using it more and more in my cooking. It cooks relatively quickly, and it goes incredibly well with almost anything you have in your fridge, which means you can have a delicious decent meal in just a few minutes. So now, in my weekly shopping list, I always add a pack of fresh pasta; it is not much more expensive than traditional dry pasta, you do have to eat it within a week, though. Try this recipe, it is really delicious.

Directions to prepare the scallop and wine sauce:

This sauce is very common on the coastal towns in Galicia. It has 4 ingredients that make it absolutely delicious: onion, garlic, scallops and albariño white wine. Normally you would add a little bit of chili, but I haven’t done it since the pasta itself is already a little bit spicy. As usual, this sauce can be used in a wide variety of recipes.

  1. Finely chop the onion and the garlic. Add olive oil to a pot and heat. When the oil is hot, add the chopped onion and garlic, and sauté for about 5 minutes over low heat until the onion is translucent.
  2. Wash the scallops, and pat them dry with paper towels. Cut them each in half, and remove the orange coral (the roe) if this hasn’t already been removed. Crush all the orange bits with a fork and set aside.
  3. Add the scallops to the vegetables and sauté for about 2 minutes over high heat until golden. Season with salt and pepper.
  4. Add the wine and once it starts boiling, bring the heat down and simmer for about 10 minutes until the sauce cooks down.
  5. When the sauce is ready, add the paste you made with the roe back in the sauce and stir.
  6. Add more salt and pepper if needed, and continue to cook for another 2 minutes or so, until the sauce cooks down a little more. Stir gently, remove from the heat and set aside.

Directions to prepare the tagliatelle:

Try the following simple steps to obtain perfect pasta. It is not difficult, but there are a few little tricks you should know “sencillo…. Ma non troppo” as the Italians would say (Simple but not too simple).

  1. The first step is to have the sauce ready before you boil the pasta. The sauce should wait for the pasta, not the other way around.
  2. Add about 1 quart of water for every 3.5 ounces of pasta. 3.5 ounces is the amount recommended as a serving size per person (unless you are really passionate about pasta and think you might need some more). This is the ratio that you will normally find on the package; it is important to stick to this ratio so that the pasta doesn’t stick. Make sure you use the largest pot you have. If you cook pasta often, it might be worth buying one if you don’t have one, it will be a good investment.
  3. When it starts to boil, add about 2 tablespoons of salt. Next add the pasta and stir with a wooden spoons so it doesn’t stick.
  4. Boil the pasta until it is cooked, it will tell you on the package how long to cook it for. Drain and put under cold water to stop it from cooking any further. This way the pasta will be “al dente” and it will not overcook. It is easy to know if it is al dente or not: just break the tagliatelle, you will see a small line in the middle.
  5. Add a little olive oil.

Directions to dish it up:

  1. Add the sauce to the pasta and gently stir everything together to mix the flavors.
  2. Sprinkle a little oregano on each plate, over the pasta, and serve hot. Don’t forget to have a nice glass of wine to accompany the dish, preferably the wine you used for cooking.

Depending on your budget, you can substitute the scallops for shrimp or king prawns, or any other type of fish. Or you can even be more radical, and substitute the fish for meat.


This recipe can be found in Spanish recipes for everyday cooking

an ebook with 100 easy spanish recipes for a healthy mediterranean diet by Alfonso Lopez

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Other recipes from this book

More than 100 easy recipes based on Spanish and Mediterranean cuisine for a healthy and diverse diet. This book brings together the best dishes from, one of the most popular recipe blogs in Spanish. This title features: 107 easy recipes with step-by-step instructions; colour photos of every recipe; and lively personal anecdotes.