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
