RECIPE
14 INGREDIENTS8 STEPS30MIN

Seafood Pasta

4.0
1 Ratings
WATCH FULL VIDEO
WATCH FULL VIDEO
Love This Recipe?
331 Saved
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
This seafood pasta recipe was inspired by Rylstone Extra Virgin Olive oil and combines fresh ocean flavors of vongole, flat head and prawns with juicy cherry tomatoes and tender asparagus. This seafood pasta recipe is topped with toasted pine nuts and crispy breadcrumbs making every mouthful an absolute sensation.

30MIN

Total Cooking Time

14

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1.1 lb
Tagliatelle , cooked
to taste
Rylstone Crooked River Extra Virgin Olive Oil
to taste
Pine Nuts
to taste
Breadcrumbs
10.5 oz
Vongole
to taste
8
Cherry Tomatoes
to taste
Chili Peppers
2 cloves
2
Australian Flat Head Filets
1 pinch
Rock Salt
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Put a large fry pan on medium heat and add a drizzle of Rylstone Crooked River Extra Virgin Olive Oil (to taste) . Once the oil has slightly warmed, add the Pine Nuts (to taste) , mixing them through the oil and leaving them to toast for a few minutes.
Step 2
Add Breadcrumbs (to taste) and mix together really well until they begin to brown. Once these are toasted, pour the mixture onto chopping board and leave to cool.
Step 3
Once cooled, crush the pine nuts into the mixture and combine some Fresh Parsley (to taste) . This will be the topping for your seafood pasta recipe.
Step 4
Put a small pot on the stove at a medium/high heat and add a generous amount of Rylstone Crooked River Extra Virgin Olive Oil (to taste) . Once the oil has begun to warm, add the Vongole (10.5 oz) and put the lid back on to let them steam. This should take no more than 5 minutes and will create a beautiful sauce.
Step 5
Get the large pan back on the stove at a medium heat and drizzle a final amount of oil. Put the chopped Asparagus (to taste) in the pan and let it cook for a few minutes before adding the chopped Cherry Tomatoes (8) , Chili Peppers (to taste) , Garlic (2 cloves) , and Fresh Parsley (to taste) .While these vegetables are still slightly tender, add the Australian Flat Head Filets (2) and let it cook for a few minutes before adding the Shrimp (300) .
Step 6
Removing the pot with the vongole from the stove, strain them, pouring the sauce directly into the mix of seafood and vegetables. Then, add a pinch of Rock Salt (1 pinch) and Ground Black Pepper (to taste) . Once the sauce has started to dissolve, add the vongole, salt and pepper – and a little more parsley! Leave to simmer.
Step 7
Add the Tagliatelle (1.1 lb) to the pan on low heat. Mix the seafood pasta recipe well so that it soaks up the delicious liquids and flavours from your sauce.
Step 8
Serve the seafood pasta recipe on a flat plate trying to keep it in the centre.

Watch Full Video

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
331 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.