Tagliatelle with Scallops and Prawns in Fish Sauce
Leftover fish soup? Fresh scallops just out of their shells? And here’s a delicious dish prepared very quickly…
Ingredients
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160 g tagliatelle with squid ink
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6 to 8 cooked prawns
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6 scallops
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4 tablespoons cream
Preparation Method
- Cook the pasta in boiling water.
- Heat the fish soup and cream.
- Fry the scallops.
- Drain the pasta, saving some of the cooking water to add to the soup.
- Stir the pasta into the sauce and mix well.
- Transfer the pasta to plates and place the scallops and prawns on top.
