How to make Fresh tagliatelle with Bonito, prawns and basil cream

Hello food lovers, it’s me, Mark Zoch from The Dinner Dude! Today, I am excited to bring you one of my favorite dishes – Fresh Tagliatelle with Bonito, Prawns and Basil Cream. This dish is a symphony of flavors that will make your taste buds dance with joy. I don’t know about you, but pasta has always been a comfort food for me. It’s the kind of meal that makes me feel all warm and cozy inside. And this recipe is no different. With its perfect balance of savoury bonito, succulent prawns, and the fragrant basil cream, this dish will transport you straight to the heart of Italy.

Fresh tagliatelle with Bonito, prawns and basil cream Recipe

Fresh tagliatelle with Bonito, prawns and basil cream
Freshly made tagliatelle waiting to be cooked.

Fresh tagliatelle with Bonito, prawns and basil cream

Playing with fish, shellfish and eggs we can create wonderful recipes: this is among all the one that we prefer. The result depends without doubt on the quality of all the ingredients. A dish which can be realized with a little patience.
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Course: Pasta
Cuisine: American
Keyword: eggs, flour, prawns
Prep Time: 1 hour 50 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 444kcal
Cost: $40


1 bowl
1 pan


For the fresh pasta

  • 4 eggs
  • 400 gr flour

For the bisque

  • The head and the carapace of the prawns
  • 1 carrot
  • 1 shallot
  • 1 piece celery
  • 1 parsley stalk
  • Extra virgin olive oil
  • Half of a small glass brandy
  • A teaspoon of paprika
  • A little piece of cannella
  • Salt, pepper, half of a hot chili

For the bonito and prawns sauce

  • 300 gr fresh bonito
  • 10 fresh prawns
  • 1 shallot
  • 1/2 a glass white wine
  • Extra virgin olive oil
  • 1 tablespoon minced parsley
  • Salt, pepper


For the fresh pasta

  • Arrange the flour on a pastry board, break the eggs inside, beat them with a fork and slowly incorporate the flour until it is all absorbed (you can also do it in a bowl at the beginning). Knead the dough until it is homogeneous and elastic then cover with a film and let it rest for half an hour.
  • It’s time to roll out the dough. Divide it into 4 parts. Let’s take one and cover the others again so that they don’t dry out. Flour the dough and start passing it into the machine with the lowest number. When it comes out, fold it in two or three and pass it over in the machine, this serves to give compactness to the dough.
  • Continue until we have a medium thin sheet (until about n. 5 of the pastry machine), eventually cutting it halfway so that it is not excessively long. You can also work the dough manually but you must be “very” careful in considering the thickness: tagliatelle with fish sauce must be a kind of rough and thin, but not too much.This depends a lot from you and your personal taste: in any case fresh pasta with fish must be very “al dente”, so consider this point also while cooking it.
  • If you do not want to make fresh tagliatelle, you can also consider other pasta such as rigatoni and half rigatoni, which can be suitable for this recipe.

For the bisque

  • First of all clean the prawns, separating the heads from the body and then, take the pulp away from the carapace that you will put aside together with the heads.
  • After this operation chop the carrot, the celery and the shallot very finely and put them aside.
  • Take a clay pot if possible, put the flame spreader between it and the flame and turn the heat on. If you do not have a clay pot you can use a stainless steel pot.
  • Add extra virgin olive oil and when it starts to fry, add the minced vegetables together with the parsley stalk. After a minute about add the prawns carapace and heads and smash them with a spoon or a fork so that all the flavor of the sea and of the fish is released.
  • Let them fry without browning them too much otherwise your bisque will taste “burnt” and at this point add the brandy. Flame the brandy paying attention not to burn your hands.
  • When brandy has evaporated, add salt, hot chili, paprika . Continue mixing the carapace and heads for a while and then cover. If necessary add some little water but not too much. Lei it cook for about 20 to 30 minutes then turn the heat off.
  • Put all in a mixer and mince. Then take a very thin colander and helping yourself with a spoon or a spatula, let the liquid of the bisque flow into a bowl: it must result homogeneous.
  • Put the bisque in a pan again, add cannella, some more pepper or chili if needed and let it reduce till a good consistency without burning it out.

Let the bisque aside.

    For the sauce

    • Wash the bonito slice, remove the skin and cut it into small pieces, paying attention to the fish bones.
    • Take the prawns, wash them too and clean them from the intestines (to do this operation you must cut the upper part in a longitudinal way and pull out the dark thin line you see, this is the intestine).

    Live 1 prawn aside for each portion and decoration.

    • Take a large pan, add extra virgin olive oil, the cut shallot , let it fry for half a minute with a medium heat on and then add the fish and the prawns. Let them fry for a while, raise the heat, add the wine and let it evaporate.
    • Add just a little salt and pepper, the fresh minced parsley and the bisque you had prepared before. Let it cook till every thing is well blended, cover and put aside.
    • Prepare the basil with a mixer, adding a good amount of fresh basil leaves and some water and pepper. Mix it till it becomes very fluffy and put it aside.
    • Bring the pasta water to boil in a high - sided pot; when it’s ready, add salt and tagliatelle. Let them cook for no more than 2 minutes and then, helping you with a slotted spoon, transfer the tagliatelle in the sauce pan. Turn the heat on and whisk the pasta.
    • Prepare your dish serving the pasta with some more bisque aside, the basil preparation and the prawns.



    In case you do not have the time to prepare fresh tagliatelle at home or your manual skills are not worthing while, you can replace fresh tagliatelle with spaghetti, mezze maniche or ready - made tagliatelle.
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    Calories: 444kcal | Carbohydrates: 80g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 85mg | Potassium: 284mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2831IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 6mg
    © Food And Meal

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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    Fresh Tagliatelle with Bonito, Prawns and Basil Cream using oven

    Fresh tagliatelle with Bonito, prawns and basil cream
    Bonito and prawns sizzling in the pan – the beginning of our flavor journey

    First, preheat your oven to 200 degrees Celsius. While the oven is heating up, prepare your tagliatelle as usual. Remember, fresh pasta cooks quickly, so keep an eye on it!

    Next, let’s move on to our bonito and prawns. Instead of sautéing them in a pan, we’re going to roast them in the oven. Arrange the bonito and prawns on a baking tray, drizzle with olive oil, sprinkle some salt and pepper, and pop them into the oven. Roast for about 10-15 minutes or until they are cooked through and have a nice golden color.

    While our seafood is roasting, let’s get the basil cream ready. Blend fresh basil leaves, cream, garlic, and a pinch of salt in a food processor until smooth.

    Once everything is ready, it’s time to assemble our dish. Mix the roasted bonito and prawns with the cooked tagliatelle, pour over the basil cream, and give everything a good toss until well combined.

    Finally, transfer the pasta to a baking dish, sprinkle some parmesan cheese on top, and bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

    And there you have it, my friends – a delicious oven-baked Fresh Tagliatelle with Bonito, Prawns and Basil Cream. This method adds a delightful roasted flavor to the seafood and a nice crispy top to the pasta, making our already fantastic dish even more special. Give it a try and let me know how you like it!

    Tips for making Fresh tagliatelle with Bonito, prawns and basil cream

    Fresh tagliatelle with Bonito, prawns and basil cream
    Blending the fresh basil cream to perfection.

    Cooking Tips

    Before diving in, let me share a few tips that can take your cooking experience to the next level. First, always use fresh ingredients. There’s nothing like fresh tagliatelle, and the difference in taste and texture is noticeable. Second, don’t overlook the importance of a good quality olive oil. It brings out the flavors of the other ingredients and adds its own subtle touch to the dish. Finally, timing is crucial when it comes to cooking pasta. Overcooked pasta loses its charm, so keep an eye on the clock!

    Serving Suggestions

    Fresh tagliatelle with Bonito, prawns and basil cream
    The final dish: Fresh Tagliatelle with Bonito, Prawns and Basil Cream, garnished and ready to serve

    When it comes to serving Fresh Tagliatelle with Bonito, Prawns and Basil Cream, presentation is key. I love serving this dish in a deep bowl to emphasize its creaminess. Garnish with a sprig of fresh basil and a sprinkle of parmesan cheese, and voila! You have a dish that looks as good as it tastes. Pair it with a glass of white wine, and you’re in for a culinary treat.


    • Can I use dried tagliatelle instead of fresh? Yes, you can. However, keep in mind that dried pasta has a firmer texture and may require a longer cooking time.
    • What can I use as a substitute for bonito? If bonito is not available, you can use tuna or mackerel as they have a similar taste profile.
    • Can I make the basil cream ahead of time? Absolutely! In fact, it tastes even better when made a day in advance as the flavors get a chance to meld together.
    • How do I store leftover Fresh Tagliatelle with Bonito, Prawns and Basil Cream? Store leftovers in an airtight container in the fridge. It should last for up to 3 days.
    • Can I freeze this dish? Yes, you can freeze this dish, but I would recommend freezing the sauce and pasta separately for the best results upon reheating.

    Remember, I am Mark Zoch, your friendly guide in this exciting culinary world, signing off from The Dinner Dude kitchen. Until next time, eat well and live well!

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