Tomato & Mascarpone Sauce with Hoki and Tagliatelle Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

2 tbsp / 30ml of olive oil
4 rashers of streaky bacon, de-rinded, cut into strips
150g of hoki or cod, cubed
125g of scallops, sliced or cubed
4 tbsp of white wine
125g / 4oz of prawns
2 tbsp / 30ml of parsley chopped
225g of tagliatelle or tagllione
190g jar of Sacla' Vine-Ripened Tomato and Mascarpone Stir Through sauce
2 tbsp of chopped parsley (to garnish)
lemon wedges (to garnish)

Instructions

Heat the olive oil in a pan. Add the bacon and lightly saute for a few seconds before adding the cubed fish and scallop pieces.

Keep a close eye on things and let the fish cook through.

Now add the wine and bring to the boil for one minute then remove from the heat. Stir in the prawns and the chopped parsley.

Meanwhile, bring a large pan of water to the boil. Add the tagliatelle, bring back to the boil and cook to perfection.

Drain well and return the pasta to the pan.

Stir the Sacla' Vine-Ripened Tomato and Mascarpone sauce into the cooked pasta, add the cooked fish, stir and heat. Sprinkle with chopped parsley.

Serve with crusty bread and a bottle of decent Italian red wine. If you're feeling really decadent - or deserving - why not dollop in a spoonful of creme fraiche?