Recipe of the Month: Loch Fyne’s Seafood Tagliatelle
We’ve chosen this dish as we’re celebrating the fact that Gourmet Society members can get 25% off the total bill at Loch Fyne every day of the week until the 31st March.
Loch Fyne’s version marries succulent Scottish scallops with clams, squid, king prawns, samphire, pan-fried garlic, shallots, white wine and cream sauce in a seafaring pasta dish that comes from sustainable sources. Whilst their seafood tagliatelle is adorned with the highest quality fish, and created and served by professionals, we’ve found a fantastic recipe that you can enojy creating at home for a special mid-week meal.
Seafood Tagliatelle (to serve 4-6 of you!)
- Tagliatelle – 6 or 7 handfuls
- Skimmed milk – 450ml
- Fish Pie Mix (package of 350g)
- Bay leaves x 2
- Freshly peeled prawns – 2 handfuls
- Butter – 25g
- Crushed Garlic Cloves x 2
- Chopped Shallots x 2
- Chopped Leek x 1
- Plain Flour – 2 tbsp
- Dry white wine – 100ml (and we’d recommend a glass to enjoy whilst cooking, too!)
- Shelled mussles – 2 large handfuls
- Double cream – 100ml
- A sprinkling of cayenne pepper
- Finely chopped, fresh parsley
- Add some salt to water, and bring it to the boil. Cook the tagliatelle just how you like it.
- Whilst the pasta is cooking, prepare the seafood sauce by following the below instructions:
- In your deepest frying pan, gently heat the milk with bay leaves, the mixed fish and the prawns together.
- In a separate plan, melt the butter, garlic, shallots, the leek and flour and cook for a few minutes until it’s golden. Add the wine to the mixture.
- Return to the fish and prawns mix. Remove the fish and prawns from the milk with a slotted spoon and add to the saucepan of vegetables and wine.
- Gradually stir in the milk until your sauce reaches the desired consistency.
- Add the mussels to this mixture using the same technique as you did the fish and prawns and cook for a further 2 minutes.
- Stir in the double cream.
- Drain your pasta in a colander, move it into your serving bowls and generously pour your seafood sauce over each portion.
- To serve, sprinkle with some cayenne pepper and some finely chopped parsley.
- Serve to family and friends, and enjoy a taste of the seashore in your kitchen.
Not so great in the kitchen but like the look of this? Don’t worry! Our members get 25% off the total bill at Loch Fyne, meaning you can sample the real thing – for less! Discover your nearest Loch Fyne venue by visiting us here.
Had a go at making our recipe? Share some snaps of your results on our Twitter page at @GourmetSociety!