Basa and prawn tagliatelle

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Basa and prawn tagliatelle
Basa and prawn tagliatelle
Servings:Serves 2 - Would stretch to 4 with a big salad and maybe a bit more pasta
Calories per serving:1193
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:31st January 2013

This is a variation of a recipe I saw on Channel 4's The Big Breakfast, about 15 years ago.

It's the simplest recipe I know - You cannot fail to impress with this dish.

There is an even simpler version here.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Cut the basa into bite-sized chunks - basa does not usually have skin or bones; remove them if it does.
  2. Rub the bottom of the pan with the cut edge of the garlic and discard the clove.
  3. In a large pan, almost bring the soup to the boil and then immediately reduce to a simmer
  4. Place the basa chunks in the soup and simmer for 6 minutes
  5. Cook the pasta as directed, drain and cover
  6. Add the prawns, cream, sherry, chopped parsley, salt and black pepper, stir for a minute or so
  7. Pour the pasta into the soup, mix well, serve with parsley garnish

Serving suggestions

Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!

Variations

Use 100g of dried tagliatelle instead of fresh pasta

Smoked basa works well with this recipe.


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