Seafood and pasta. Is there anything better? Combining our two great food loves, seafood pasta hits the spot every time. Whether it’s clams swimming through a tangle of spaghetti; a fiery fra diavolo sauce with prawns, or the signature tagliolini alla granseola from Lucio’s, the world is really your oyster when it comes to seafood pasta.
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Philipa Sibley’s spaghettini, prawns, charred corn, green chilli, black garlic
Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato
Pasta alla chitarra con ricci di mare (“Guitar” pasta with sea urchin)
One-pot recipe for mussels with risoni and herbs
Spaghettini with calamari, rosemary and lemon
Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley
Lucio Galletto’s tagliolini alla granseola
Vesuvio with prawns, white wine and tomato
Mitch Orr’s squid-ink gnochetti Sardi with prawns and ’nduja
Busiate with crab, ginger and pangrattato
One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce
Linguine with tomato, prawns and rocket
Penne with prawns and fra diavolo sauce
Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)
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