Creamy seafood tagliatelle

For a fast family supper, you can prepare Aleasha Williams's easy seafood sauce while the pasta is cooking
By Aleasha Williams
Creamy seafood tagliatelle
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: medium


  • tagliatelle, enough to serve 4-6 people
  • 450 ml skimmed milk
  • 1 package, (about 320g) fish pie mix- cod, salmon, and haddock
  • 2 bay leaves
  • 2 large handfuls fresh peeled prawns
  • 25 g butter
  • 2 cloves garlic, crushed
  • 4 shallots, chopped
  • 1 small leek, chopped
  • 2 tbsp plain flour
  • 100 ml dry white wine
  • 2 large handfuls shelled mussels
  • 100 ml double cream

For the garnish

  • cayenne pepper
  • fresh parsley, finely chopped


1. Bring a large pot of salted water to the boil and cook tagliatelle until tender. While the pasta is cooking, prepare the seafood sauce.

2. In a deep frying pan, gently heat the milk, bay leaves, mixed fish and prawns.

3. Melt the butter in heavy-based saucepan, add garlic, shallots, leek and flour and cook for 2-3 minutes until golden. Stir the wine into the vegetable mixture.

4. Lift the fish and prawns from the milk with a slotted spoon and add to the saucepan.

5. Gradually stir in the milk until the sauce reaches the desired consistency ' you may not need it all.

6. Add the mussels and cook for a further 2 minutes, then stir in the cream.

7. Drain tagliatelle, transfer to a large bowl and pour over seafood sauce.

8. To serve, sprinkle with cayenne pepper and chopped parsley.

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