26 seafood pasta recipes

Seafood and pasta. Is there anything better? Combining our two great food loves, seafood pasta hits the spot every time. Whether it’s clams swimming through a tangle of spaghetti; a fiery fra diavolo sauce with prawns, or the signature tagliolini alla granseola from Lucio’s, the world is really your oyster when it comes to seafood pasta.

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Philipa Sibley’s spaghettini, prawns, charred corn, green chilli, black garlic

Philipa Sibley’s spaghettini, prawns, charred corn, green chilli, black garlic

Mitch Orr’s smoked eel “carbonara”

Mitch Orr’s smoked eel “carbonara”

Jordan Toft’s lobster tagliolini

Jordan Toft’s lobster tagliolini

Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato

Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato

Pasta alla chitarra con ricci di mare (“Guitar” pasta with sea urchin)

Pasta alla chitarra con ricci di mare (“Guitar” pasta with sea urchin)

Spaghetti and spanner crab meat

Spaghetti and spanner crab meat

Fideuà with clams

Fideuà with clams

Cauliflower and anchovy pasta

Cauliflower and anchovy pasta

One-pot recipe for mussels with risoni and herbs

One-pot recipe for mussels with risoni and herbs

Kale, lemon and tuna spaghetti

Kale, lemon and tuna spaghetti

Bigoli in salsa

Bigoli in salsa

Tuna, zucchini and pea spaghetti

Tuna, zucchini and pea spaghetti

Japanese clam and angelhair pasta

Japanese clam and angelhair pasta

Spaghettini with pipis

Spaghettini with pipis

Spaghettini with calamari, rosemary and lemon

Spaghettini with calamari, rosemary and lemon

Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley

Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley

Lucio Galletto’s tagliolini alla granseola

Lucio Galletto’s tagliolini alla granseola

Bucatini with prawn fra diavolo

Bucatini with prawn fra diavolo

Vesuvio with prawns, white wine and tomato

Vesuvio with prawns, white wine and tomato

Mitch Orr’s squid-ink gnochetti Sardi with prawns and ’nduja

Mitch Orr’s squid-ink gnochetti Sardi with prawns and ‘nduja

Busiate with crab, ginger and pangrattato

Busiate with crab, ginger and pangrattato

One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce

One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce

Linguine with tomato, prawns and rocket

Linguine with tomato, prawns and rocket

Penne with prawns and fra diavolo sauce

Penne with prawns and fra diavolo sauce

Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)

Pendolino’s spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)

Spaghetti with clams and butter

Spaghetti with clams and butter

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.