Penne a la pescadora

Picture 54

This is a variation on the Italian Spaghetti a la Pescadora, a rich tomatoey fish pasta, the recipe of which was passed on to me by my Dad after it was given to him by a chef in the Alfresco restaurant, Brighton. The original recipe uses parsley as the main herb, however CIRIOs new tomato and basil product inspired me to try it as an alternative. It works really well and is great as a quick mid-week meal, or as a simple but impressive dinner party dish. 



3 cloves garlic (finely chopped) 

1 tetra pack of CIRIO tomato and basil 

1 tin of anchovies (finely chopped) plus oil 

2 tablespoons olive oil 

6 tablespoons white wine

2 large squid tubes 

12 king prawns 

The juice of 1/2 fresh lemon 

Greenlip mussels (optional) 

Freshly ground black pepper 

Penne pasta (enough for two) 

Grated parmesan for serving

– serves two – 



1. Cook the pasta until al-dente 

2. In a deep wide pan, heat the olive oil and then add the garlic and anchovies 

3. Add to the pan the CIRIO basil and tomatoes, the white wine and black pepper and heat through until bubbling. 

4. Add in the squid and prawns and cook for a further 5 minutes, or until the fish is cooked through. 

5. Finish off with the lemon juice and then stir in the pasta, ensuring that it’s coated in the sauce. 

6. Serve with a wedge of lemon and a grating of parmesan. 



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