INGREDIENTS
30 ml Clover Mooi River butter
1 large onion, very finely chopped
5 ml paprika
Good pinch cayenne pepper or chilli powder (or more to taste)
30 ml cornflour
125 ml water
125 ml Clover Fresh full cream milk
125 ml Clover fresh cream
125 ml Clover sour cream or additional Clover fresh cream
125 ml tomato puree
5 ml chicken stock powder
1 bay leaf
Good pinch each salt, pepper and garlic and herb seasoning
± 500 g blanched calamari rings and frozen cleaned shrimps or prawns
or
Marinara mix, blanched and drained
Noodles
2 liters water
Good pinch salt
500 g ribbon noodles
15 ml Clover Mooi River butter
To serve
Freshly ground black pepper
Finely grated Clover mature cheddar cheese
Method
Sauté the onion, paprika and cayenne pepper in the butter until softened and stir in the corn flour mixed with the water and milk.
Bring to boil, stirring until the sauce becomes smooth and thickened.
Add the cream and sour cream if used and bring to boil.
Add the tomato puree, stock powder, bay leaf and seasoning and simmer for 2 minutes.
Add the seafood, stir and set aside until ready to heat through and serve.
Meanwhile, bring the 2 liters of water to boil in a large saucepan.
Add the salt and noodles and return to the boil.
Cook over moderate heat until just tender and drain in a colander.
Return to the saucepan, toss in the butter and turn out into a warm serving dish.
Keep warm while heating the sauce and spoon it over the noodles.
Finish with freshly ground black pepper and pass a bowl of grated cheese around.
CLOVER INGREDIENTS USED IN THIS RECIPE