Some days you want a quiet bowl of comfort, and other days you want dinner that feels like it just sailed in from a sun-drenched coast with a bit of attitude. This Parmesan-Kissed Seafood Tagliatelle belongs firmly to the second kind of day—glossy, garlicky, and just indulgent enough to turn an ordinary evening into something that tastes faintly like a seaside escape.
The Cast of Characters
The secret to this dish lies in the freshness of the ingredients. By using quality tomatoes, a punchy hit of garlic, and a splash of white wine, we create a light, fragrant sauce that hugs the ribbons of pasta rather than drowning them. Throw in some oceanic sweetness from the mussels and prawns, and you have a masterpiece.
The Art of the Crisp
Before we dive into the pasta, we have to talk about these Parmesan crisps. They are essentially little rounds of salty, crunchy, golden magic. They provide the perfect textural contrast to the silky, sauce-coated noodles. Just drop small mounds of cheese on a tray, let the oven do the work, and watch them turn into the best garnish you'll ever make.
Get that water boiling and salt it like the Mediterranean Sea. If you're using fresh tagliatelle, it's a sprint, not a marathon—2 minutes and they're ready for their sauce-bath! Aim for al dente perfection.
Bringing the Ocean to Your Plate
Searing the Aromatics
The foundation is everything. We start by gently sautéing the garlic and chili flakes to release their essential oils, followed by the tomatoes to build that quick, rustic sauce.
The Coastal Infusion
Adding the white wine and the mussels is the "magic" step. As the wine reduces, the mussels steam open, releasing their natural juices into the sauce, creating an instant depth of flavour that is pure Mediterranean gold.
Pair this dish with a crisp Vermentino or a chilled Pinot Grigio to cut through the richness of the Parmesan and complement the brine of the mussels. If you're feeling extra indulgent, a side of crusty sourdough bread is non-negotiable for mopping up that leftover white wine and tomato sauce! For more pairing ideas, check out this wine pairing guide.
Seafood Tagliatelle with Parmesan Crisps
Sun-kissed island flavours — a cue for improvisation, not a strict recipe
Ingredients
For the Parmesan Crisps (optional)
- 170g Parmesan cheese, grated
For the Tagliatelle
- 4 tomatoes, chopped
- 300ml / 10 fl oz white wine
- Good pinch chilli flakes
- 2 garlic cloves, peeled and finely chopped
- 800g live mussels, scrubbed and debearded (discard any that don't close when tapped)
- 170g cooked and peeled prawns with tails left on
- 6 tbsp chopped fresh flatleaf parsley
- 350g tagliatelle, cooked according to packet instructions
- 6 tbsp Parmesan cheese, grated
Instructions
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1
Parmesan crisps: Preheat the oven to 200°C. Heat a baking sheet in the oven.
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2
Pile small, flat circles of grated Parmesan onto a silicone or non-stick sheet, leaving space between them. Place on the hot baking sheet and bake for 1–2 minutes until melted. Remove and allow to cool and set.
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3
Heat the tomatoes, wine, chilli flakes and garlic in a large frying pan until simmering.
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4
Add the mussels, cover with a lid and cook gently for 3–4 minutes until they have all opened. Discard any that remain closed.
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5
Stir in the prawns and parsley to warm them through, then add the cooked tagliatelle and toss to combine.
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6
Divide between two serving plates. Sprinkle Parmesan over the top and serve with the Parmesan crisps alongside.
Island tip: This recipe is a cue for improvisation — don't feel bound by exact ingredients. Use whatever good seafood is available and give free rein to your imagination.
Pair this dish with a crisp Vermentino or a chilled Pinot Grigio to cut through the richness of the Parmesan and complement the brine of the mussels. If you're feeling extra indulgent, a side of crusty sourdough bread is non-negotiable for mopping up that leftover white wine and tomato sauce.
Pro Tips
- Don't Overcook the Prawns
Since your prawns are already cooked, they only need a minute or two in the sauce to warm through. Add them right at the end with the parsley — any longer and they'll turn rubbery. If a mussel or two hasn't opened after the full cook time, give it another minute, but toss any that stay shut. - Crisps Timing
Parmesan crisps go from melted to burnt fast, so stay by the oven for those 1–2 minutes. If you want to get ahead, make them first and set them aside on a wire rack — they'll hold their crunch for an hour or two at room temperature while you handle the seafood. - Save the Pasta Water
Before draining your tagliatelle, scoop out a mugful of the starchy cooking water. If the sauce looks a little thin after the mussels release their liquid, or a little tight once you toss in the pasta, a splash of that water will loosen it up and help the sauce cling to the pasta.
