This luscious linguini recipe celebrates kaimoana, or fruits of the sea. The Italians love their seafood almost as much as us New Zealanders. Add pasta and you’ve got a brain food, tummy filling winner.


2 Tbsp Olive Oil

1 Onion, finely chopped

3 Garlic gloves, peeled and gently crushed

1 Cup White Wine (dry style)

750ml Passata (1 bottle Sean Connolly Curious Croppers)

1/4 tsp Sea Salt

1/4 tsp Black Pepper, freshly ground

500g Linguini

3L Water

3 Tbsp Sea Salt

1/2 Tbsp Olive Oil

150g Firm white fish (e.g. snapper)

150g Prawns, green, tails on, heads removed

300g Black Mussels, washed and de-bearded

300g Cloudy Bay Clams (or substitute cockles or pipi)

2 Tbsp Italian parsley, chopped

Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until softened.

Add garlic and wine, and simmer 2-3 minutes. Add the passata and simmer 15 minutes further, stirring occasionally until the sauce is slightly thickened. Season well with the salt and pepper.

In another saucepan, cook the linguini pasta in boiling, salted water until al dente (about 10 minutes) Drain the pasta, return to the saucepan and drizzle over the olive oil. Set aside.

Add all your seafood and shellfish to the hot tomato sauce, cover with the pan lid and cook 3-4 minutes over a medium to high heat. Discard any mussels and clams with shells that did not open.

Stir through the chopped parsley, then toss the sauce through the pasta and serve immediately.

Extra tips:

– If you don’t have passata, use your favourite tomato pasta sauce or a pomodoro style sauce. A couple of cans of crushed tomatoes and a squirt of tomato paste would also suffice.

– We are lucky in New Zealand to have such superb shellfish, so experiment with cockles, pipi, tuatua or toheroa if you can’t get the clams.

– Any firm white fish is great for this linguini recipe. Think snapper, gurnard, hoki, tarakihi.

– Crusty Italian buns (like ciabatta) are perfect for mopping up the sauce.

– Serve with finger bowls so your guests know they can sip from the shells and break off the prawn trails. Finger licking linguini!

– Instead of creating this recipe yourself, make a booking at the new Sean Connolly restaurant Gusto at The Grand in Auckland. This is Gusto’s Seafood Linguini recipe from their menu.
Gusto at the Grand, 90 Federal Street, Auckland, New Zealand: Reservations 09 363 7030; email:

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