Seafood Frascatelli Pasta


A Note from Feedfeed

Chef Alex Tubero created this recipe for Amali restaurant, and it's been one of their best selling dishes! Frascatelli pasta is made from durum wheat/semolina flour, and is made by dropping the raw mixture through a colander to achieve the shape. The pasta is accompanied by calamari, prawns, king crab and toasted Panko breadcrumbs. It's an absolutely delicious and unique seafood pasta dish! 

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  • Recipe Card
Prep time 20mins
Cook time 5mins
Serves or Makes: 2 bowls of pasta

Recipe Card


  • 4 cups durum wheat or semolina flour
  • 1 pint water
  • 1 cup plus 2 tablespoons olive oil, divided
  • 1 cup Panko bread crumbs
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons butter
  • 1 tablespoon crab fat
  • 1 ounce calamari
  • 1 ounce King crab
  • 1 ounce shrimp
  • 1 lemon, juiced
  • 1 tablespoon chopped, to garnish parsley


  • Step 1

    Drip water off your fingertips into a bed of durum or semolina flour. Let sit for 10 minutes, then sift through something perforated, such as a colander. The noodles are the chunks that remain and don't get sifted through.

  • Step 2

    Toast Panko bread crumbs in 1 cup olive oil with one smashed clove of garlic. Stir constantly until golden brown. Once color is achieved, cool on paper towels to soak up residual oil. 

  • Step 3

    Drop the pasta in salted boiling water, and cook for about 5 minutes. While pasta is cooking, heat a pan on medium high heat and add 1 tablespoon olive oil and garlic. Once garlic starts to brown, add chili flakes and deglaze with a cup of pasta water. Next, add crab fat and butter. Once pasta is done cooking, add it to the pan and start to reduce. After about 3 minutes, add all of your seafood into the pan and cook for about 30 seconds. Finish the pasta with 1 tablespoon of olive oil and a good squeeze of lemon juice. Place your pasta in a bowl and finish with toasted bread crumbs.