Creamy Seafood Pasta

Creamy seafood pasta

Serves: 4-6
Preparation time: 5 minute
Cooking time: 20 minute

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

1 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.

2 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.

3 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.