Taglierini & seafood sauce
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.