| 450 | g | Skinned cod fillet |
| 100 | g | Peeled raw prawns; roughly chopped |
| 1 | | Egg; beaten |
| 100 | g | Fresh white crabmeat |
| 25 | g | Fresh white breadcrumbs |
| 3 | tb | Very finely shredded basil leaves |
| | Finely grated zest of 1/2 lemon |
| | Salt and freshly ground black pepper |
| 450 | g | Dried egg tagliatelle pasta |
| | Little more shredded basil and finely |
| | Grated parmesan cheese; to serve |
| | FOR THE TOMATO SAUCE |
| 75 | ml | Extra virgin olive oil |
| 4 | | Cloves garlic; finely chopped |
| 2 | md | Onions; finely chopped |
| 900 | g | Well-flavoured vine tomatoes; roughly chopped |
| 2 | tb | Red wine vinegar |
| 1 | lg | Spri fresh thyme |
| 4 | | Fresh bay leaves |
