Main Courses Recipes - Taglierini Seafood Sauce Recipe

Ingredients

• 225g/8oz raw prawns in their shells

• 1 tablespoon olive oil

• 50g/2oz butter

• 2 garlic cloves (finely chopped)

• 450g/1lb canned plum tomatoes (drained and chopped)

• 125ml/4fl oz dry white wine

• 450g/1lb whole sea bass (gutted and washed)

• 225g/8oz cod fillets

• 1/8 teaspoon saffron strands

• Salt and pepper

• 450g/1lb fresh egg pasta (cut into taglierini/fine noodles)

Serves 8

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Method:

1. Use a small knife to peel the shells off the prawns, remove the tails and the dark vein. Wash well, making sure all traces of the vein are removed. Dry well with a tea towel then dice and set aside.

2. Warm the oil and 40g/1 1/2oz butter in a deep, broad frying pan. Add the garlic and sauté for 3 to 4 minutes until softened. Add the tomatoes and simmer for 5 minutes over a medium heat.

3. Stir in the wine. Allow it to evaporate for 2 minutes. Place the seabass and cod in the pan. Cook for 10 minutes over a medium heat, turning once. Remove the pan from the heat.

4. Take the whole seabass out of the pan and remove its bones and skin. Flake the meat finely and return it to the pan.

5. Warm the remaining butter in a small frying pan and add the prawns. Sauté for about 3 minutes. Add the prawns, saffron and salt to the sauce and heat through. Season with pepper and remove the heat.

6. Meanwhile, bring a large saucepan of water to the boil. Add the pasta and 1 1/2 tablespoons of salt. Let the water return to the boil and then cook for 15 seconds.

7. Drain and toss with the sauce in the frying pan, then serve immediately.