Tagliolini with seafood, mussel and clam emulsion, sautéed prawns and parsley oil
Tagliolini ai frutti di mare, emulsione di cozze e vongole, mazzancolle saltate e olio al prezzemolo
€21
Al Gabbiano · Venice
Tagliolini with seafood, mussel and clam emulsion, prawns and parsley oil.
Nutrition
- Protein24%
- Fat32%
- Carbohydrates44%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thin pasta ribbons tossed with seafood and a savory shellfish emulsion.
- Cuisine
- Italian
Typical ingredients
- tagliolini
- seafood
- mussels
- clams
- prawns
- parsley oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic tagliolini. This venue serves its own version.
- Origin
- Italy
Read more
Tagliolini (Italian: [taʎʎoˈliːni]) is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy.
Excerpt from the Wikipedia article “Tagliolini” · version used · CC BY-SA 4.0
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