Seafood tagliatelle with PASTIS DE L’ILE DE RE aniseed sauce

Method

• Step 01
  Prepare the stock. Dice the onion, carrot, ½ fennel and garlic.
• Step 02
  Lightly brown the onion, garlic, carrot and ½ fennel in a pan with a drizzle of olive oil and a large teaspoon of salt.
• Step 03
  Add the finely chopped parsley, dill and (ideally crushed) fennel seeds.
• Step 04
  Cover with plenty of water and bring to the boil. Leave to cook for 30 minutes.
• Step 05
  Wash the mussels. Meanwhile, heat a large pot with a drizzle of olive oil, then throw in the mussels. Cover the pan. Cook for 4 to 5 minutes until the mussels open. Then drain the mussels.
• Step 06
  Rinse the samphire. In a saucepan, with a pinch of salt, bring enough water to the boil to cover the samphire. Blanch the samphire by throwing it into the boiling water and leaving it for just a minute. Drain and stop cooking by throwing the samphire into a bowl of ice-cold water.
• Step 07
  In a saucepan, drizzle with olive oil and fry the diced fennel until slightly melting.
• Step 08
  Pour in the cornflour and mix. Deglaze with the PASTIS DE L'ILE DE RE then add the stock. Stir until the mixture thickens.
• Step 09
  Pour in the cream and cook for 2 minutes. Season with salt and pepper.
• Step 10
  Add the mussels without their shells and the drained samphire to the sauce. Set aside.
• Step 11
  Cook the tagliatelle and add the sauce once cooked. Enjoy your meal !

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