Seafood Tagliatelle, Spanish-style Recipe

Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant.

Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes.

Stir in the smoked paprika and dried oregano, then add the mixed seafood to the skillet. Cook for about 5 minutes or until the seafood is cooked through.

Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.

Stir in the tomato sauce and season with salt and black pepper to taste. Simmer for an additional 5 minutes.

Add the cooked tagliatelle pasta to the skillet and toss well to coat the pasta with the sauce.

Serve the seafood tagliatelle hot, garnished with chopped fresh parsley.