Seafood Pasta Casserole with White Wine

Name: Seafood Pasta Casserole with White Wine
Ingredients: ¾ cup dry white wine; 1 fish bouillon cube; ⅔ cup lemon juice (about 2 lemons for 4 servings); 1 garlic clove (finely chopped); 1 yellow onion (finely chopped); 1 small plaice filet (finely chopped); 2 Tbsp dried marjoram; 1 tsp salt; 1 tsp ground black pepper; ½ lb canned mussels in water (drained); ½ lb peeled shrimp (roughly chopped); 1 Tbsp butter; ⅔ lb fresh tagliatelle; 1 cup parmesan (shredded); 1 cup cream (full fat, cooking cream or half and half); 1 Tbsp chopped parsley (optional)

"Fresh, un-cooked tagliatelle is layered with parmesan cheese and a shrimp & mussel sauce with garlic, lemon, white wine & marjoram and baked to perfection...."

INGREDIENTS

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¾ cup dry white wine

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1 fish bouillon cube

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⅔ cup lemon juice (about 2 lemons for 4 servings)

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1 garlic clove (finely chopped)

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1 yellow onion (finely chopped)

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1 small plaice filet (finely chopped)

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2 Tbsp dried marjoram

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1 tsp salt

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1 tsp ground black pepper

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½ lb canned mussels in water (drained)

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½ lb peeled shrimp (roughly chopped)

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1 Tbsp butter

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⅔ lb fresh tagliatelle

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1 cup parmesan (shredded)

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1 cup cream (full fat, cooking cream or half and half)

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1 Tbsp chopped parsley (optional)

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