Prep time: 5 mins Cooking time: 20 mins (serves 4-6) Ingredients 125ml: seafood stock 12 shelled prawns 300g: clams (or mussels) in shells 50ml: butter 300ml: milk 50ml: tapioca flour 20ml: cornflour 500g: pasta, such as tagliatelle, cooked until al dente 50ml: cream handful freshly chopped parsley, plus extra to garnish salt and white pepper, to taste Preparation 1. Bring 50ml of stock to a simmer over high heat. Add prawns and clams. Cover and simmer until prawns are pink and shells of clams have opened. Remove the seafood with a slotted spoon, reserving the stock in the pan. 2. Finely chop half the prawns and leave the remainder whole. Remove the meat from the clams, but reserve a few whole clams for garnishing. 3. In a large saucepan, melt butter over medium heat. Add 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. 4. Add reserved stock, plus the remaining 75ml of stock to the sauce. Stir well and simmer gently for five minutes, season. 5. 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 and an extra unshelled prawn if desired. From: Gulfnews