• 500 g (1 lb) pasta
• olive oil or butter, for tossing
• 500 g (1 lb) firm white fish, filleted and skinned
• 250 g (½ lb) prepared shellfish
• 25 g (1 oz) butter
• 25 g (1 oz) plain flour
• 600 mls (1 pint) milk, skimmed, semi-skimmed or whole
• 150 mls (¼ pint) dry white wine or fish stock, according to taste
• 1 tablespoon fresh dill, chopped, or 2 teaspoons dried dill
• pinch of nutmeg
• salt
• pepper
• 2 tablespoons breadcrumbs
• 1-3 tablespoons freshly grated Parmesan

Cook the pasta for three-quarters of the time stated on the packet. Drain, rinse and toss in a little olive oil, or butter to stop it sticking. Cut the fish into 2.5 cm (1 inch) pieces. The shellfish should be removed from their shells and armour plating. Make a béchamel sauce with the butter, flour and liquid. Cook for 10 minutes, and then add the herbs and seasoning. Combine the fish, sauce and pasta and spoon into a greased ovenproof dish. Mix the breadcrumbs and Parmesan, and sprinkle over the dish before putting it in a preheated oven, at 180°C/350°F/gas mark 4. Bake for 20 to 25 minutes.