Taglierini & seafood sauce







Cook Time

25-30 Min


  • 225g/8oz raw prawns, peeled and deveined
  • 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 threads, crushed
  • 450g/1lb fresh egg pasta, cut into taglierini (fine noodles)
  • salt and freshly ground black pepper
  • Rinse the prawns, dry well with a tea towel, then dice and set aside.
  • 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.
  • 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.
  • Lift the whole sea bass out of the pan, and remove its bones and skin. Flake the meat finely, and return to the pan.
  • 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.
  • 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.
  • Drain the pasta and toss with the seafood sauce in the frying pan, then serve immediately.
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