Creamy seafood pasta

This gluten-free recipe is both tasty and comforting.
 
recipe, seafood, pasta, dinner,lunch

Recipe from: 16 February 2016
Preparation time: 5 min
Cooking time: 20 min
 
 

Ingredients

 
  • 125
    ml
    dry white wine
  • 12
    shelled prawns
  • 300
    g
    clams (or mussels) in shells
  • 50
    ml
    butter
  • 300
    ml
    milk
  • 50
    ml
    tapioca flour
  • 20
    ml
    cornflour
  • 500
    g
    cooked wheat-free pasta, such as rice-flour tagliatelle
  • 50
    ml
    cream
  • handful
    freshly chopped parsley, plus extra to garnish
  • lemon wedges, to serve
Servings: Change Serving
 
 

Method

 
Bring 50ml white wine to a simmer over high heat. Add the prawns and clams. cover and simmer until the prawns are pink and the shells of the clams have opened. Remove the seafood with a slotted spoon, but reserve the wine in the saucepan. Finely chop half the prawns and leave the remainder whole. Remove the meat from the clams, but reserve a few whole ones for garnishing the pasta.

In a large saucepan, melt the butter over medium heat. Add the milk and heat to just before it boils. Mix the flours together in a bowl and add cold water to form a paste. Add a little of the warm milk and stir well, then pour the flour mixture into the milk mixture while stirring continuously. Simmer for a few minutes, stirring, until thickened.

Add the wine that the seafood was cooked in as well as the remaining wine to the sauce. Stir well and simmer gently for five minutes. Season with salt and white pepper. Pour the sauce over the cooked pasta and stir in the cream, chopped prawns, clams and parsley. Garnish with whole prawns, clams and parsley, and serve with lemon wedges.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: dinner  |  recipe  |  pasta  |  seafood  |  lunch
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.