- 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
- 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.