Basa and prawn tagiliatelle (simple version)

This is another of my variations on a recipe I saw on Channel 4's The Big Breakfast about 15 years ago.

It's the simplest recipe I know!

There is a slightly more complex version here, though it's hardly a challenging recipe.

Basa and prawn tagiliatelle (simple version)

Basa and prawn tagliatelle
Servings:	Serves 2 - would stretch to 4 with a big salad and maybe a bit more pasta
Calories per serving:	605
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review Lovely and fishy 5/5 Lobster bisque rocks! Susie

Such simple ingredients, using smoked basa and garlic and herb tagliatelle

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion of fresh tagliatelle (about 250g) or 100g of dried taglitelle
• 1 tin lobster bisque soup
• 2 basa fillets, about 250g (9 oz), in total
• 100 g (3.5 oz) or more, fresh peeled prawns

Method

1. Cut the basa into bite-sized pieces. Basa does not usually have bones or skin, but remove them if it does.
2. In a large pan, bring the soup almost to the boil and then immediately reduce to a simmer
3. Place the basa chunks in the soup and simmer for 6 minutes
4. Cook the pasta as directed, drain and cover
5. Add the prawns and stir for a minute or so
6. Pour the pasta into the soup, mix well
7. Arrange on a serving dish

Serving suggestions

Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!

Variations

Smoked basa works well in this dish also.

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