In a large pot with cooking oil (I used olive oil), add the finely chopped white onion, & minced garlic until bronzed.

Then add the can of plum tomatoes, and break apart the plum tomatoes until it is mostly liquid.

Next add the 1/2 cup of tomato paste and combine.

Then, add your seasonings, some of which I mentioned above.

Then add a squeeze of half a lime preferably, or lemon (to cut the sauce if it is too salty).

Let the sauce cook down, then slowly add the 1/2 cup of parmesan cheese (grated), and slower yet, the 1/2 cup of heavy cream (I used a half & half).

Next drain the can of baby corn and add it to the sauce mixture.

In the meantime, cook the fettucini in a pot, then drain.

Then, cook the 2 fillets of Haddock (no seasonings) in a small fry pan until flaky.

Combine the fettucini with the sauce or keep them separate, as I do - so you can layer the sauce on top of the fettucini, and the unseasoned cooked haddock on top of the 'orange sauce'.

Notes, any type of noodle will do. Top it off with some more parmesan. Even add black olives, and chopped parsley if you fancy.