Recipe of the Month: Loch Fyne’s Seafood Tagliatelle

 In Recipes, Restaurants

Every month here at the Gourmet Society, we get creative in our kitchens and draw from our chain restaurants for inspiration for new seasonal dishes. Today, it’s Loch Fyne’s Seafood Tagliatelle. dw_351

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.

It might not be the simplest of recipes to follow, but the results will be worth it. And if it all goes wrong, you can always go and enjoy the real thing with the 25% discount from Loch Fyne.


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


  1. Add some salt to water, and bring it to the boil. Cook the tagliatelle just how you like it.
  2. Whilst the pasta is cooking, prepare the seafood sauce by following the below instructions:
  3. In your deepest frying pan, gently heat the milk with bay leaves, the mixed fish and the prawns together.
  4. 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.
  5. 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.
  6. Gradually stir in the milk until your sauce reaches the desired consistency.
  7. Add the mussels to this mixture using the same technique as you did the fish and prawns and cook for a further 2 minutes.
  8. Stir in the double cream.
  9. Drain your pasta in a colander, move it into your serving bowls and generously pour your seafood sauce over each portion.
  10. To serve, sprinkle with some cayenne pepper and some finely chopped parsley.
  11. 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!


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