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)
Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley
The tagliolini alla granseola has been on the Lucio’s menu since 1983.
(Credits: Photo: William Meppem)Lucio Galletto’s tagliolini alla granseola
Mitch Orr’s squid-ink gnochetti Sardi with prawns and ’nduja
One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce
Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)
Chef Trisha Greentree’s recipe for crab and zucchini tagliatelle is a delicious tangle of two delicate ingredients in a mascarpone-charged sauce.
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