* 1 portion of Fresh tagliatelle (about 250g) or 100g of dried tagliatelle
* 1 tin lobster bisque soup
* 1 340 g pack of selected fish pieces - often labelled as 'seafood pie mix'
* 3 tablespoons dry sherry
* 125 ml single or double cream
* Big handful of parsley, chopped - keep some whole for the garnish
* Chopped chives (optional)
* Squeeze of lemon juice
* Freshly grated black pepper
* Pinch of salt
* Splash of olive oil
* 2 cloves of Garlic, peeled and crushed

===Method===
* Add a splash of olive oil and the black pepper to a large pan and sizzle the garlic for a few minutes. Add the fish pieces pieces and stir to coat with the garlic oil
* Pour the soup over the garlic and salmon, almost bring the soup to the boil and then immediately reduce to a simmer
* Place the salmon chunks in the soup and simmer for 4 minutes
* Cook the pasta as directed, drain and cover
* Add the prawns, cream, sherry, chopped parsley, salt and stir for a minute or so
* Pour the pasta into the soup, mix well, serve with parsley garnish
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