seafood pasta

Bright, buttery and a little indulgent, balanced with lemon, chilli and fresh parsley. Finished with fresh grated grana makes it slightly controversial, but that’s what we do best.

Ingredients

• 400g pasta (spaghetti or linguine)

• 250g prawns, peeled

• 250g squid, sliced

• 500g clams

• 2 garlic cloves, sliced

• 1 red chilli, finely sliced

• Zest + juice of 1 lemon

• ½ cup white wine

• 2 tbsp butter

• Olive oil

• Handful fresh parsley, chopped

• Freshly grated grana padano

• Salt + cracked pepper

Method

1. Cook the Pasta

Bring heavily salted water to a boil and cook pasta until al dente.

Reserve 1 cup of pasta water before draining.

2. Build the Sauce

In a large pan, heat olive oil and butter over medium heat.

Add:

• Garlic

• Chilli

Cook gently until fragrant.

Pour in white wine and add clams. Cover with a lid and cook until the clams open.

Remove clams and set aside.

3. Cook the Seafood

In the same pan, add prawns and squid.

Cook quickly — about:

• 2 minutes for prawns

• 1 minute for squid

Add lemon zest, juice and parsley.

4. Bring It Together

Add pasta directly into the pan with a splash of reserved pasta water.

Fold through:

• Clams

• A generous handful of grana

The grana melts slightly into the buttery wine sauce creating a creamy, silky finish.

Season with cracked pepper and a little salt if needed.

To Serve

Top with:

• Extra parsley

• Lemon zest

• More grana

• Chilli oil if you like heat

Serve immediately with our cold Sparkling Vermentino and lots of crusty bread for the sauce.