Ingredients

The following ingredients have 4 Servings
  • 7 oz / 200 g macaroni or other pasta of choice
  • 1 1/2 tbsp olive oil (, separated)
  • 1 lb / 500 g mixed raw seafood ((Marinara seafood mix) (Note 1))
  • 2 leeks (, white and pale green part only finely sliced)
  • 2 garlic cloves (, minced)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 cups milk
  • 1 chicken bouillon cube ((or 1 1/2 tsp chicken stock powder) OR 1/2 cup grated parmesan cheese)
  • 3/4 cup panko
  • 1/4 cup grated parmesan cheese ((high recommended))
  • Finely chopped fresh parsley ((optional))

Instruction

  • Preheat oven to 180C/350F.
  • Cook pasta according to packet directions. Drain and pour into baking dish.
  • Heat 1 tbsp oil in a skillet over very high heat. Add seafood and sear for 30 seconds, turn then sear the other side for 30 seconds (should still be raw inside). Remove into baking dish.
  • Return pan to stove, add remaining 1/2 tbsp oil and turn down to medium. Cook leeks and garlic for 3 minutes or until soft. Add to baking dish.
  • Mix pasta, seafood and leeks together in the baking dish.
  • Melt butter in the skillet. Add flour and mix into the butter. Cook for 1 minute,
  • Add 1 cup of milk and use a whisk to combine - it will thicken quickly. Add remaining milk and bouillon cube (crumbled) and whisk to combine. Cook, whisking occasionally at first then constantly as it thickens, for around 5 minutes or until the sauce is thick enough to coat the back of a wooden spoon (see photo in post). Season with salt and pepper.
  • Pour into the baking dish. Top with panko and parmesan.
  • Bake for 20 - 25 minutes, or until the top is golden.
  • Rest for 5 minutes before serving, garnished with fresh parsley if desired.
  • I served this with garlic spinach (Note 2).