Ingredients

• 100g/3½oz breadcrumbs
• 50g/1¾oz fresh parsley
• 100ml/3½fl oz double cream
• 100g/3½oz goats' cheese
• ½ tsp freshly ground black pepper
• pinch paprika
• 150g/5½oz tagliatelle
• cooked according to packet instructions
• 150g/5½oz monkfish
• chopped into large cubes
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the breadcrumbs and parsley in a food processor and blend together.
• Meanwhile place the double cream in a small saucepan over a medium heat and bring to a simmer.
• Add the goats' cheese
• black pepper and paprika to the cream and continue simmering to melt the cheese and thicken the sauce.
• Place the cooked tagliatelle and monkfish pieces into a large bowl. Pour in the cream and cheese sauce and toss together.
• Pour the sauce and tagliatelle into an ovenproof dish. Sprinkle with the parsley breadcrumbs and place into the oven to bake for five minutes
• or until the top is turning golden.
• Remove from the oven and serve in the ovenproof dish.