Seafood Pasta

By: @duolicious

An incredible seafood dish using our Conchiglie Rigate pasta! 

Serves 4.


  • 400g of Conchiglie Rigate Yorkshire Pasta 
  • 12 Tiger prawns, with shells and heads
  • 2 cloves garlic – minced 
  • 400ml white wine
  • 300ml water
  • 1 dessert spoon tomato puree
  • 300g fresh, washed muscles
  • drizzle of light olive oil
  • Half a red chilli – finely chopped
  • Approx. 130g prepared squid, sliced into rings,
  • Approx. 130g raw king prawns
  • 20 cherry tomatoes, chopped in half
  • Juice of a lemon
  • Handful of chopped fresh parsley
  • Salt & Pepper to season. 

Step by Step Instructions

Step 1

Remove the shells and heads from the Tiger Prawns. Add all of the shells and heads to pan over a medium heat. Add the garlic, wine water and tomato puree and stir. 

Step 2

Turn down the heat and leace to simmer with lid on for 30 minutes. Then remove all shells and heads from the stock. Leave on low heat. 

Step 3

Tip in the tin of tomatoes and add a splash of water to the tin to get the remaining juices too.

Step 4

Bowl the pasta in a large pan of lightly salted boiling water for 9 mintues stirring occasionaly. 

Step 5

Meanwhile, add the washed muscles to the stock and cook for 5-7 minutes. Then turn off the heat. Make sure any closed shells are discarded.

Step 6

Tip the pasta into the pan with the sauce, pour over the garlic oil pan, sprinkle in the torn basil and stir to mix thoroughly.

Step 7

Whilst the muscles are cooking, heat a large frying pan over a medium heat with a drizzle of olive oil. Add the chilli and tiger prawns and cook for 1-2 mintues before adding the squid, king prawns and cherry tomatoes. Season with salt and pepper. Cook for 3 minutes and then pour in the fish stock with the muscles. 

Step 8

Allow the sauce to simmer for a minute and stir together, Add the lemon juice and half the parsley.

Step 9

Drain the pasta and mix into the sauce. Serve with remaining parsley and enjoy!