NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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