Taglierini & seafood sauce
Ingredients
11
Steps
7
Serves
4–6
Cook Time
25-30 Min
Ingredients
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Rinse the prawns, dry well with a tea towel, then dice and set aside.
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Warm the oil and 40g/1 1⁄2oz of the butter in a wide deep frying pan. Add the garlic and sauté for 3–4 minutes until softened. Add the tomatoes and simmer for 5 minutes over a medium heat.
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Stir in the wine, and allow it to evaporate for 2 minutes. Put the sea bass and cod in the pan. Cook for 10 minutes over a medium heat, turning once. Remove the pan from the heat.
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Lift the whole sea bass out of the pan, and remove its bones and skin. Flake the meat finely, and return to the pan.
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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.
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Meanwhile, bring a large saucepan of water to the boil. Add the pasta and 1 1⁄2 tablespoons salt. Let the water return to the boil, then cook for 15 seconds.
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Drain the pasta and toss with the seafood sauce in the frying pan, then serve immediately.