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Sustainable Seafood Pasta

Serves 4

  • 2 cloves fresh garlic (local if you can)

  • 150g butter

  • 200ml olive oil

  • 1 brown onions, diced

  • 200 ml whipping cream

  • 1 zucchini, diced

  • 250g MSC W.A prawns, peeled

  • 200g squid or cuttlefish

  • 2 fillets mullet, smoked or fried then flaked

  • 300g W.A mussels or clams

  • 1 punnet of sweet cherry tomatoes

  • 1 packets of spaghetti, your preference is fine

  • 2 kaffir lime leaves julienned finely

  • 1 handful of fresh tarragon and garlic chives, finely diced

  • 2 limes to garnish

  • salt and pepper to season



1. Put a large pot of salted water on to boil

2. Prepare the seafood separately:

       - Season and grill the mullet fillets, flake and set aside.

       - Grill the squid and prawns in a little butter and garlic, set aside.


3. In a seperate large fry pan or wok, heat the remaining butter and oil until sizzling

sautee onion, garlic until translucent then add the zucchini– cooking for 2 minutes, then add cherry tomatoes and cook for another 1 minute.


4. Add white wine, reduce for 2 minutes add cream and reduce for 4 minutes, season with salt and pepper.


5. Place spaghetti into the boiling salted water, cook from packet directions, drain, set aside and keep warm.

To serve:

Add mussels to the cream sauce and place lid on to steam for about 1-2 minutes, (they are done when they open), add pasta, prawns, squid and flaked mullet, then fresh tarragon and garlic chives.

Mix well and dish out evenly to 4 different bowls

- Finish with finely julienned kaffir lime and lime cheeks

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