Gluten Free Creamy Seafood Tagliatelle
225 grams Doves Gluten Free Bread Flour
1 1/2 teaspoons Doves Xanthan Gum
This is enough pasta for four portions so freeze two portions for use on a different recipe.
About 15 Raw King Prawns shelled
1lb Fresh Mussels cooked beforehand and shelled
1 Boneless and skinless Salmon Fillet cut into small pieces
6 mushrooms chopped finely
1/2 onion chopped finely
1 tbsp freshly chopped parsley
1 tbsp olive oil
1 tsp butter
1/4 pt fish stock (can be made with Knorr Gluten Free stock cube or your own fish stock)
60 mls double cream
Juice of 1/2 lemon ( I don't slice the lemon in half, just put a small cut into it and squeeze the amount I need )
Salt and Pepper to taste
Mix the flour, xanthan gum and eggs together in a mixer until it starts to bind together and then turn out onto your worktop.
Knead until you feel the pasta change texture. It will change to a slightly sticky texture but you will still be able to pick it up from the worktop without leaving any on the surface.
Place in a food bag for about an hour to chill.
Set your pasta machine up on level 1 and sprinkle a little flour on the rollers.
Cut the pasta mixture into four pieces.
Roll out one piece until about 3mm thick and then start putting it through the pasta machine, once you have done this a couple of times, change the setting to two, again after a couple of times change to number three. I was happy with this setting but some may want it slightly thinner so just go to number 4.
If you find that your mix is still crumbly, knead for a little longer until you are happy with it going through your pasta machine without breaking.
Then place the thinned pasta sheet through your tagliatelle attachment or the linguine depending on your preference.
Repeat the process for the other three pieces.
Each of the pieces is a portion.
Place the pasta into boiling salted water just before you start cooking the seafood and it will be ready at the same time as it takes up to 8 minutes depending on the thickness of your tagliatelle.
Place the onion and mushroom in a heavy based frying pan and saute until the onion is transparent/soft.
Add half of the stock and let it cook down so that the flavour becomes intense. Add your raw tiger prawns and diced salmon, add a little more stock if required and gently cook through. Try not to stir too much as you don't want to break the salmon up, add the cooked mussels, top up the stock if needed. Add the chopped parsley, lemon juice and season to taste. Once the salmon is cooked to your liking add the cream and stir through on a low heat. There is not lots of sauce, if you like more, then use more stock and use a little cream.
Drain the pasta and place the seafood mix on top of the pasta in warmed bowls.
Enjoy with some homemade gluten free crusty bread or on it's own.