$1M SEAFOOD PASTA RECIPE | How to Cook Pasta Seafood | Italian Seafood Recipe

This seafood pasta recipe was inspired by Rylstone Extra Virgin Olive oil and combines fresh ocean flavours of vongole, flat head and prawns with juicy cherry tomatoes and tender asparagus. This seafood pasta recipe is topped with toasted pine nuts and crispy breadcrumbs making every mouthful an absolute sensation.

Buy your Rylstone extra virgin olive oil bottle and experience this fantastic olive oil flavors. When the bottle arrives, open it and have a sip of olive oil to taste the difference and the freshness of this award winning product: http://rylstoneolivepress.com.au/shop


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500g fresh tagliatelle pasta
2 Australian Flat Head fillets
2 garlic cloves
300g vongole
300 peeled raw shrimp (scampi)
Rylstone Crooked River extra virgin olive oil
8-10 cherry tomatoes
Pinch of rock salt
Sprinkle of pepper
Generous amount of fresh parsley
Bunch of Asparagus
Pine nuts

1. Boil 5L of water in a large pot in preparation for your seafood pasta recipe.
2. Put a large fry pan on medium heat and add a drizzle of Rylstone Crooked River extra virgin olive oil. (Buy this olive oil from this website http://rylstoneolivepress.com.au/shop )
3. Once the oil has slightly warmed, add the pine nuts, mixing them through the oil and leaving them to toast for a few minutes.
4. Add breadcrumbs and mix together really well until they begin to brown. Once these are toasted, pour the mixture onto chopping board and leave to cool.
5. Once cooled, crush the pine nuts into the mixture and combine some freshly chopped parsley. This will be the topping for your seafood pasta recipe.
6. Put a small pot on the stove at a medium/high heat and add a generous amount of extra virgin olive oil. Once the oil has begun to warm, add the vongole and put the lid back on to let them steam. This should take no more than 5 minutes and will create a beautiful sauce.
7. Next, cut the cherry tomatoes in half and the asparagus into small pieces.
8. Get the large pan back on the stove at a medium heat and drizzle a final amount of EVOO. Put the asparagus in the pan and let it cook for a few minutes before adding the cherry tomatoes, chilli, garlic and parsley.
9. While these vegetables are still slightly tender, add the flat head and let it cook for at least 3 minutes before adding the shrimp.
10. Removing the pot with the vongole from the stove, strain them, pouring the sauce directly into the mix of seafood and vegetables. Then, add a pinch of rock salt and pepper, and mix.
11. Once the sauce has started to dissolve, add the vongole, salt and pepper – and a little more parsley! Leave to simmer.
12. When the water has boiled, add the tagliatelle pasta and leave it to cook based on the packet instructions (al dente is always best!).
13. Strain the pasta once it has cooked (to your liking) and add it to the pan on a low heat.
14. Mix the seafood pasta recipe well so that it soaks up the delicious liquids and flavours from your sauce.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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Camera Operator: Mason Grady
Editor: Mason Grady
Drone Operator: Tom Biddle
Location: Rylstone Olive Press http://rylstoneolivepress.com.au/

🎵MUSIC: Epidemic Sound http://www.epidemicsound.com/

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

#seafoodpasta #seafoodrecipe #pastaseafood #seafoodrecipes #italianseafoodrecipe #bestseafoodpasta #pastaseafood #shrimppasta #seafoodspaghetti #pastavongole

📺Re-Watch the Seafood Pasta video recipe https://youtu.be/xFa4JY47GaY


Booger500us says:

oh man how lucky are you to visit a place like that and cook such an amazing dish with fresh olive oil..dang mon ami..what is next…poutine in actual Montreal city?? hehe

Headchefmom Kendall Lawrence says:

That is definitely a million dollar recipe!

Vincenzos Plate says:

Buy your Rylstone extra virgin olive oil bottle and experience this fantastic olive oil flavors. When the bottle arrives, open it and have a sip of olive oil to taste the difference and the freshness of this award winning product: http://rylstoneolivepress.com.au/shop

Jato24 says:

Whaaat, that’s what real olive oil looks like? What the heck have I been buying? Haven’t seen olive oil like that here in America yet. Awesome recipe, looks gorgeous as well.

Byron Chandler says:

Ciao, Vincenzo. That seafood pasta looks crazy. I love the Italian music in the background. I hope you get around to make tortellini soon. What’s the best way to plant the best grapes? Have a good day, Vincenzo.

Marina De Santis says:

Bravo Vincenzo, thank you so much for sharing your recipe that pasta is my favorite & I love the sea food you used vongole is my favorite. I also make vongole with a red sauce with garlic & chillies, now that’s amazing!! Anyway, grazie Ciao Ciao

celso guajardo villarreal says:

riquisima!!!!!!. saludos hermano

Simply Nataly says:

I love Italian pasta dishes. Spatially seafood pasta. How are you? Vincenzos. Come visit us. Chaw!!!!

polychronio says:

yes, I miss the amazing taste of sea food pasta….!!! thank you for this recipe vincenzo…!!! I will make this one soon….

shonerip says:

ciao Vincenzo, per la miseria, ho giá pranzato ma mi hai ridestato l’appetito! Un bel video per preparare una buonissima pietanza. Pino


good recipe!!! I love seafood and pasta :)

Claire Sophia says:

That looks so amazing and delicious! Your videos are inspiring and so well made

the plate says:

Wonderful video! We want to see more kangaroo footage from now on and also more Australian producers featured!

Gnat Vova says:

Nice video, thank you!!!

SpaghettiSirra says:

Qui a Pisa sono le 3:30 del mattino e mi mangerei quella pasta senza pensarci due volte. Grandissimo Vincenzo.

Beth Seidel says:

That looks delish! The olive oil looks amazing.. and such an amazing color.. do organic and rich! Do you know if they repurpose the pulp of the olives after making the oil? Like to add to feed of livestock.. or make soap?

ihath says:


Lola K says:

Thats a nice recipe Thank you

Cheryl K says:

Nice looking dish!!!! WOW…look at those olives…NICE!

tron3entertainment says:

I used roasted garlic olive oil in my pizza dough.  Then I oil the pan with it.  Adds that little something.  My linguini and clam sauce tastes so buttery.  People ask how much butter I use,  but it is only olive oil.

Domenica Calarco says:

Love this belissimo!!!

valenesco45 says:

Gli odori dell’olio extravergine appena estratto, mmmh che bontà! Gli australiani si leccano i baffi con le nostre tradizioni culinarie eheh, chissà che varietà di olive era quella…
Comunque nella mia modesta città del sud sono circondato da cantine e frantoi, e ogni anno produciamo (indirettamente) il nostro olio con 3 varietà diverse….esce un olio che non ti dico! :)

Fabri ai Fornelli says:

Chissà che meraviglia deve essere quest’olio! La pasta ha un aspetto marvelous !!

No Hippie BBQ & Cooking says:

that’s a great looking pasta recipe

TheSquishyMonster says:

I love the idea of crushing the herb into the nutty crumb mixture. It’s the little things that make me smile while watching your videos, Vincenzo!

Notorious Jag says:

Beautiful pasta recipe! I love that olive oil! I wonder if it’s available in Canada. Excellent job my friend!

Milena says:

I love you! My new video about you )

Juanelo1946 says:

Vincenzo, I’ve never seen a better Italian seafood dish. I probably never saw a more enticing seafood dish of any kind before this! This looked insanely delicious! The videography was spectacular! You’re an amazing movie maker! I love the clips of the olive oil processing plant! Great job my friend! Thank you for the recipe!

Kaleena Arul says:

Nice brother

Ricette e RISATE in Pochi Minuti says:

Vincenzooooooo !!!!!!!♥♥♥♥♥♥♥♥♥♥♥

albrenza says:

a romantic pasta even sounds yummier! :)

blanchetv says:

Looks spectacular! And I feel like we are all on these beautiful tours with you :) Btw love the idea of a breadcrumb pine nut mix, need to try that next!

Mommy Is A Chef says:

Looks lovely <3

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