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Creamy seafood pasta

Recipe from: 16 February 2016
recipe, seafood, pasta, dinner,lunch

Ingredients 11
Servings 6
Time 00:05


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


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.

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

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