Creamy, ocean-fresh seafood pasta

Posted on 19 February 2020

If you are looking for a delicious and easy dinner packed with flavour, Head Chef Gugu Wanda of Wish on Florida restaurant in Durban has got the perfect recipe for you.

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Serves three, but quantities can be adjusted for more


  • 250g pasta, tagliatelle or penne
  • 2 tomatoes
  • 1 whole onion
  • fresh rosemary and thyme
  • 150ml cream
  • 1T tomato paste
  • 1T garlic
  • 1T lemon zest
  • 1T olive oil
  • 10ml lemon juice
  • salt and pepper to taste


  • 6 king prawns
  • 6 mussels
  • 120g calamari tubes
  • 4 squid heads (to garnish)


For the tomato base:

1. Finely chop the onion and tomatoes.

2. In a saucepan, sauté onions and the fresh rosemary and thyme.

3. Add salt and pepper for taste.

4. Add the tomatoes and allow to simmer until cooked.

5. Add a tablespoon of tomato paste, mix in well and take off the heat and leave on the side.

For the pasta:

6. Boil 500ml of water in a pot.

7. Add 1 tablespoon salt and 1 tablespoon olive oil.

8. While boiling add the pasta of your choice.

9. Allow to cook for 8 minutes until al dente, or until desired texture.

10. Once cooked, strain under cold, running water and set aside.

11. In a saucepan sauté freshly chopped onions and a tablespoon of garlic. Add the seafood.

12. Add the lemon zest and lemon juice, adding 1 ½ serving spoons to the seafood.

13. Next, add your precooked pasta.

14. Add your cream and simmer until desired thickness. Serve and enjoy!

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