Paccheri pasta with seafood

How can you resist this delicious paccheri pasta with seafood sauce? It’s beautiful to look at and quite delicious. Get some fresh fish and seafood and get to work immediately: today lunch will be transformed into a party! Paccheri pasta with seafood is a very simple dish to make, but nevertheless one where the result rewards your palate amply. This delicious pasta course is great for special occasions, like Christmas or other holidays where you are spending time with family and friends – it will be hugely appreciated by all your guests! All the refinement and flavours of the sea are in this dish, so don’t fail to make large quantities! And now let's get to work making the best ever dish of paccheri pasta with a seafood sauce – following this recipe is even easier thanks to the detailed video showing how our chef did it. One more piece of advice: this is a great dish for dinner on Christmas Eve!


  • mussels 400 grams
  • clams 200 grams
  • clams 2 units
  • cuttlefish
  • king prawns 100 grams
  • red mullet 1 unit
  • king prawns 4 units
  • garlic
  • parsley
  • anchovies
  • cherry tomatoes
  • very wide, short tubular pasta 250 grams

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60 minutes Total time
15 minutes Active time
Serves 2 persons
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Cut the tomatoes into large cubes, cut the red mullet fillet into pieces, slice the squid, cook the mussels and clams until they open, shell the smaller prawns - now we can make the sauce. Lightly fry the king prawns in a pan with some oil. Add a dash of white wine and let it reduce. Once cooked, remove the prawns from the pan, shell them and set the pulp aside. Finely chop the garlic, parsley and anchovies together, and fry in a little oil. Then add the red mullet and squid and cook in the same pan. Immediately add the cherry tomatoes and continue cooking. Add a pinch of sugar and a little salt. Add the cooking liquid from the mussels and clams. Once the sauce is ready, add the prawns – be careful not to overcook. Finally add the large prawns and all the mussels and clams. Warm everything through with the paccheri pasta in the pan.

If using frozen prawns, take care to defrost them completely before use. We recommend matching this dish with a great sparkling white wine such as a Riesling or Chardonnay.
For the thorough cooking of shellfish you must pay attention to certain details: it is important, for example, to throw away the mussels and clams that are already open before cooking or that remain closed during cooking, as they may be unhealthy.

Step by step

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