Ingredients and Methods



I kg flour
500g water


Extra virgin olive oil
Garlic, chopped finely
½ fresh chilli, chopped finely
8 Port Arlington mussels
10 South Australian vongole
6 fresh Crystal Bay prawns
100g of fresh baby calamari
25ml white wine
3 basil leaves, chopped finely
1 shallot, medium size
Parsley, chopped finely
5ml Brandy
Pinch of dried chilli



1. Prepare the pasta dough using the flour and water, mixing until well combined.
2. Roll the dough to 3mm thick, then cut into 25cm long sheets. Fold in half and cut into pappardelle shape. Then roll one by one into a spiral shape, making sure you flour them afterwards to ensure they do not stick together.


1.In a pan, place olive oil, garlic, and the chilli, sweating. Then add the vongole and mussels. Add the white wine and cover for 2 ½ minutes (or until clams and mussels start to open up). Remove from the heat and let it cool in the fridge, making sure to keep the liquid. Once cool, de-shell them and filter the liquid in a fine chinois over the clams and mussels. Put aside.

2. Clean the calamari and cut into small pieces. De-shell and de-vein the prawns.

3. In a very hot pan, pan sear on one side the prawns and the calamari, previously seasoned with salt and pepper. Once they start to get some colour, add the finely chopped shallots, the chopped basil leaves, followed with the brandy immediately after (to ensure you don’t burn the sofrito). Add the mussels and clams, de-shelled, with their own water into the pan and put aside.


1. Cook the pasta in salted and boiling water for around 5 minutes. Then sauté with the seafood mix.
2. Add fresh parsley and mantecare (emulsify) with olive oil.
3. Serve with chargrilled prawns, if you wish.

Chef Gabriele Olivieri

Gabriele Olivieri, Head Chef at Bottega in Melbourne, was raised on the Adriatic coast of Cattolica, in the Provence of Rimini, Italy. From a young age he was influenced by his Uncle Aldo, who taught Olivieri to love and respect fresh ingredients. (more)

here to view all of Chef Gabriele Olivieri's recipes.

Gabriele Olivieri

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