tagliatelle a la mariniere
made for any seafood lover, this colorful italian dish will bring a savory taste to every mouthful . cooked low and slow the velvety pasta compliments the seafood very well . this is a plentiful dish that will be perfect for the main coarse
vegetable oil, onion, leek, garlic clove, canned tomatoes, clams, large shrimp, spaghetti, vegetable stock, fish stock, fish stock, water, vegetable stock
- 1.0 tablespoon vegetable oil
 - 1.0 onion
 - 1.0 leek
 - 1.0 garlic clove
 - 225.0 gram canned tomatoes
 - 10.0 clams
 - 6.0 large shrimp
 - 250.0 gram spaghetti
 - vegetable stock
 - fish stock
 - fish stock
 - water
 - vegetable stock

- add the oil to a skillet on medium heat.
 - saute the onion, leek, and garlic for 5 minutes.
 - add the tomatoes and cook for 10 minutes.
 - add the clams and the peeled shrimp and simmer for a few minutes.
 - discard any clams that do not open.
 - cook the pasta separately in a pot of stock or salted boiling water for about 8 to 10 minutes.
 - mix the pasta with the sauce and serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 tablespoon vegetable oil
- 1.0 onion
- 1.0 leek
- 1.0 garlic clove
- 225.0 gram canned tomatoes
- 10.0 clams
- 6.0 large shrimp
- 250.0 gram spaghetti
- vegetable stock
- fish stock
- fish stock
- water
- vegetable stock

 ### Assistant: The ingredients you'll need are:
- 1.0 tablespoon vegetable oil
- 1.0 onion
- 1.0 leek
- 1.0 garlic clove
- 225.0 gram canned tomatoes
- 10.0 clams
- 6.0 large shrimp
- 250.0 gram spaghetti
- vegetable stock
- fish stock
- fish stock
- water
- vegetable stock


You can follows these steps to make the recipe:
- add the oil to a skillet on medium heat.
- saute the onion, leek, and garlic for 5 minutes.
- add the tomatoes and cook for 10 minutes.
- add the clams and the peeled shrimp and simmer for a few minutes.
- discard any clams that do not open.
- cook the pasta separately in a pot of stock or salted boiling water for about 8 to 10 minutes.
- mix the pasta with the sauce and serve.
- .

