RICH SEAFOOD PASTA
Prep time 5 mins Cooking time 20 mins Serves 4-6
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.