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Serves 4 | Prep time: 20 Minutes | Cook Time: 30 Minutes


200gm Pasta – We’ve used mafalde corte for this recipe –
2 Bay Lobster tails – peeled
8 medium king/tiger prawns – peeled
200gm calamari/octopus – chopped

700gm Passata
Fresh Basil Leaves – palm full – roughly chopped
1 large onion – finely diced
3 garlic cloves – minced
150gm butter
1/2 cup white wine
1tbsp chicken stock powder
Pinch of dry chilli flakes

Parmigiano regianno to serve


  1. Bring a large pot of salty water to the boil and cook as per the instructions. Once cooked, drain and then reserve.
  2. In a large frying pan on a medium heat, fry the onion, garlic and 100gm of butter together until you develop a rich caramelisation.
  3. Deglaze with the white wine and simmer for 30 seconds. Add the Passata and chicken stock and simmer (lid on) for 15 minutes.
  4. Meanwhile, bring a separate pan to a high heat then add the butter and a glug of olive oil. Fry the seafood for a few minutes to develop some colour but don’t cook fully.
    Add the seafood and butter into the sauce and reduce the temperature to low. Incorporate the chilli and fresh basil. Season with black pepper and salt if necessary. If the sauce needs a little more sauciness, add a touch of water.
  5. Incorporate the pasta into the sauce and taste for seasoning.
  6. Serve and garnish with parmigiano, cracked black pepper and additional chilli. Fresh herbs optional but encouraged.