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HELIOS Tagliatelle with shellfish


  • 500g HELIOS Organic Tagliatelle
  • 6 mussels
  • 6 smooth clams
  • 6 cherrystone clams
  • 6 scallops
  • 300 ml white wine
  • 1 tsp garlic pulp
  • ½ bunch of parsley, chopped
  • 1 tbsp olive oil
  • 1 tbsp cow butter
  • salt
  • pepper


Cook tagliatelle in 5 liters of salted water, 2 minutes less than packaging instructions. Drain and add oil. Meanwhile, in a large skillet, pour in wine, add garlic pulp and butter, and steam shellfish. Once opened, transfer to another skillet. ANY SHELLFISH THAT HAVEN’T OPENED SHOULD BE THROWN AWAY. Add tagliatelle to first skillet. Stir well and season with parsley. Salt and pepper. When pasta absorbs sauce, serve it immediately in the centre of the plate, arranging the shellfish around it.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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