Prep time 5 mins Cook­ing time 20 mins Serves 4-6

Friday - - Recipe Cards -

125ml fish stock 12 tiger prawns, shelled 300g clams or mus­sels in their shells 50ml but­ter 300ml milk 3 tbsp tapi­oca flour 4 tsp corn­flour 500g cooked tagli­atelle 50ml cream Freshly pars­ley, chopped, plus ex­tra for gar­nish Lemon wedges, to serve

1 Bring 50ml fish stock to a sim­mer. Add seafood, cover and sim­mer un­til prawns turn opaque and clams shells open up. Re­move seafood from the stock and set aside. Re­serve the stock.

2 Chop up half the prawns and re­move half the clams from their shells.

3 Melt but­ter in a pan then add milk and heat un­til it’s just about to boil, then leave to sim­mer.

4 Mix the two types of flour in a bowl and add enough cold wa­ter to make a smooth paste. Add a lit­tle of the sim­mer­ing milk and mix well, then pour the flour mix­ture into the re­main­ing sim­mer­ing milk, stir­ring con­stantly un­til the sauce thick­ens.

5 Add the re­served as well as the re­main­ing stock, stir well and sim­mer for 5 min­utes. Sea­son and pour it over the pasta. Stir in re­main­ing in­gre­di­ents and serve with the lemon wedges.

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