This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Seafood Pasta

This colourful combination of courgettes, prawns and saffron makes a delicious summery sauce for serving with fresh or dried pasta. We have used tagliatelle in this recipe but fettuccine, linguine, pappardelo or even spaghetti would be equally good.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Serves: 4

Ingredients

150ml vegetable stock
125ml dry white wine
½ tsp saffron threads
350g Waitrose Prime Skinless and Boneless Cod Fillet, cut into chunks
1 x 150ml pot Waitrose Double Cream
25g butter
2 shallots, finely chopped
1 clove garlic, crushed
2 small courgettes, thinly sliced
Salt
Freshly ground black pepper
150g North Atlantic prawns
400g dried tagliatelle

Method

Place the vegetable stock, white wine and saffron in a saucepan and bring to the boil. Add the cod and cook gently for 2-3 minutes or until just cooked. Remove the cod with a slotted spoon and set aside.
Boil the wine and stock rapidly until reduced by about a half. Stir in the cream and simmer for a further 4-5 minutes until thickened.
Melt the butter in a large heavy-based frying pan. Add the shallots and garlic and cook gently until softened. Add the courgettes and cook for 2-3 minutes until tender.
Gently reheat the saffron sauce, if necessary. Season and add the cod and prawns and heat gently until piping hot. Stir the courgette mixture into the sauce.
Meanwhile, cook the pasta as directed on the packet. Drain, place in a heated serving dish and pour the sauce over. Serve with mixed green salad and crusty bread.