At Real Italiano, we celebrate everything about Italian cuisine. Not only is the Mediterranean diet the healthiest in the world, but it’s also bursting with life, flavour, and endless possibilities. With this sophisticated seafood pasta recipe, our mission is to combine the essence of Italian food with organic, nutritious living, showing that there’s no need to compromise to achieve top results in the kitchen. Below, we go into more detail on organic food, the background of seafood pasta and its popularity in Italy and beyond, and how to use our specially-selected Italian ingredients to create this luxurious pasta dish at home.
We’re proud to work with local Italian suppliers that bring authentic, tasty Italian produce right to your doorstep. We’re also pleased to offer a wide selection of organic ingredients that are naturally grown, flavoursome, and nutritious.
For this organic recipe, we chose the unique spirulina pasta from Pasta Natura. This plant-based, gluten-free, and organic penne pasta is crafted with a special blend of spirulina (a type of algae that grows in salt and fresh water), an excellent source of protein, copper, and B vitamins, and quinoa, a low-calorie seed that’s high in protein and fibre. This one-of-a-kind pasta is great for completing this organic recipe and adding style, sustenance, and excellent taste.
Organic Seafood and Spirulina Pasta Recipe
Ingredients
300g Pasta Natura Organic Gluten Free Spirulina Penne Pasta
200g sustainably-sourced squid, gutted and cleaned
250g sustainably-sourced mussels, scrubbed and debearded
250g sustainably-sourced cockles or clams, scrubbed
4 sustainably-sourced scallops, with roe attached
1 organic garlic clove, peeled and finely sliced.
A handful of fresh parsley, finely chopped
1/2 organic lemon, juiced and zested
1 organic fresh red chilli, de-seeded and finely chopped (optional)
1 tbsp organic olive oil (plus extra to serve)
1 tbsp organic baby capers
A handful of organic samphire (alternatively, asparagus or tender stem broccoli, optional)
400g tin of organic plum tomatoes
20g parmesan (plus extra to serve, optional)
Cooking method
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Bring a large pan of plenty of salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Once ready, reserve a splash of cooked pasta water and drain the rest.
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Next, slice the squid into 1cm rings. Check each mussel and cockle/clam, making sure that they are all tightly closed. If any don’t close, discard them. Then, slice the scallops.
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Heat the olive oil in a large non-stick pan over a medium heat. Add the garlic, chilli (if using), and capers, and cook for 1 minute. Add the cockles/clams and mussels, and cook for 2 minutes.
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Add the squid, scallops, lemon zest, and parsley to the pan, and give it all a good stir.
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Squeeze the tomatoes through your fingers and add them (along with all the juices in the tin) to the pan. Let that come to a boil, then reduce the heat to a simmer. Cook for a couple of minutes, stirring regularly and breaking up the tomatoes.
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Stir in the samphire (or asparagus or broccoli, if using) and lemon juice. Give the pan a shake and let that simmer for another minute or so, until the seafood is cooked through. If any shells are still closed at this point, discard them.
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Take the pan off the heat. If you like, pick the meat out of the shells. Alternatively, you can serve your seafood pasta with the shells.
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Sprinkle the parmesan over the top. Give it a taste and add any extra seasoning or lemon juice, if needed.
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Add the cooked pasta to the seafood and stir it through, making sure that it’s evenly coated in the sauce. If the sauce is too thick, add a splash of cooked pasta water to loosen it up. Divide into bowls and serve with an extra sprinkle of parmesan and a drizzle of olive oil).
How to serve seafood pasta
This is a traditional Italian seafood pasta recipe, but if you’re not a fan of mussels, clams, or scallops, you can swap them for any seafood of your choice. This dish would also work well with lobster, crab, or white fish.
Too add an extra touch to your seafood pasta, enjoy it with a side of fresh and crunchy salad with a simple olive oil dressing, avoiding any powerful flavours that could interfere with the main dish.
Complete this recipe with a delicate white wine like the Campi Valerio Fannia Falanghina del Molise is an excellent choice. Its subtle citrus fruit and vanilla flavours balance well with this dish without overcrowding the distinctive seafood flavours and aromas.
Final thoughts
Seafood pasta is one of the most traditional and famous Italian dishes, particularly celebrated in southern regions like Naples and Palermo. This recipe pairs an Italian culinary staple with the wonders of organic living to promote excellent Mediterranean flavours as well as health, nutrition, and quality.
For more wonder Italian recipe inspiration, visit our blog, or see the Real Italiano shop to browse our selection of specially-selected Italian goodies.
