NZ Woman's Weekly

Seafood Pappardelle

Seafood Pappardelle
  • Meal Type

  • Servings

  • Courses


Nothing says Italian like a good pasta dish. Use your favourite seafood varieties in this quick and easy meal.

I have added the garlic crumbs for a bit of crunchy texture and large prawns for “wow” factor.

  • 6 small portions fresh egg pappardelle pasta or similar
  • ¼ cup olive oil
  • 5-6 anchovies
  • 2 tsp capers
  • 250g raw prawns
  • 250g seafood mix
  • 12 scallops
  • Sea salt
  • Lemon wedges
  • 6 large prawns, cooked, for garnish (optional)
  • ½ cup fresh breadcrumbs, toasted
  • 1 clove garlic, crushed
  • Handful fresh herbs (Italian parsley, thyme, rosemary), roughly chopped

1 Cook the pasta according to the packet directions.

2 Meanwhile, heat the oil and add the anchovies and capers. Add the prawns, seafood mix and scallops, then cook for 4-5 minutes until tender.

3 Drain the pasta and toss with the seafood, adding a drizzle of oil, sea salt, a squeeze of lemon and the large prawns.

4 Combine the breadcrumbs, garlic and herbs, and sprinkle over the pasta before serving.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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