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Creamy seafood tagliatelle
- Prep time:
- 5 mins
- Cook time:
- 25 mins
- Serves:
- 4-6
For a fast family supper, you can prepare Aleasha Williams’s easy seafood sauce while the pasta is cooking
Ingredients
- tagliatelle, enough to serve 4-6 people
- 450ml skimmed Milk
- 1 package, (about 320g) fish pie mix- cod, salmon, and haddock
- 2 Bay leaves
- 2 large handfuls fresh peeled Prawns
- 25g Butter
- 2 cloves Garlic, crushed
- 4 Shallots, chopped
- 1 small leek, chopped
- 2 tbsp plain flour
- 100ml dry White wine
- 2 large handfuls shelled Mussels
- 100ml double cream
For the garnish
- cayenne pepper
- fresh parsley, finely chopped
Method
1. Bring a large pot of salted water to the boil and cook tagliatelle until tender. While the pasta is cooking, prepare the seafood sauce.2. In a deep frying pan, gently heat the milk, bay leaves, mixed fish and prawns.
3. Melt the butter in heavy-based saucepan, add garlic, shallots, leek and flour and cook for 2-3 minutes until golden. Stir the wine into the vegetable mixture.
4. Lift the fish and prawns from the milk with a slotted spoon and add to the saucepan.
5. Gradually stir in the milk until the sauce reaches the desired consistency – you may not need it all.
6. Add the mussels and cook for a further 2 minutes, then stir in the cream.
7. Drain tagliatelle, transfer to a large bowl and pour over seafood sauce.
8. To serve, sprinkle with cayenne pepper and chopped parsley.
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