Enough serving of pasta for the number of people, I use Tagliatelle

½ tbs of salt

15ml of white wine

15ml of cooking cream

10 gr of fresh dill  – washed pad dry

1 extra-large  cloves of garlic – finely chopped

1 large yellow onion – finely chopped

1 clove of garlic – finely chopped

4 tbs  of olive oil – ideally virgin

250gr of seafood medley  Seafood medley fresh tuna (cut into dice), mixture of  prawn, scallops, clams & mussels

– 300gr of fresh salmon


The Seafood Medley

  • in a cooking pan, heat oil, add onion and garlic sautee until translucent, add salt & pepper, add all the seafood medley ingredients add cooking cream, turn the heat low, leave to simmer for 5 – 10 minutes, pour in white wine continue to simmer on low heat   for further 5 – 10  minutes to reduce the sauce, add crab and prawn stock, continue to simmer on  for further 15 – 25  minutes to reduce the sauce, add all seafood, stir to incorporate seafood with  the sauce, sprinkle dills over the top, turn off the heat, seat aside


The Pasta

  • in a large pot boil water, once boiled add tagliatelle or any pasta you wish to use, add salt approximately ½  tablespoon to the pasta water.  There is an old saying in Italy that the water you use to boil the pasta has to be as salty as the Mediteranean sea, but being health conscious that I am now  I would use just half table spoon of salt in my pasta water, boil the pasta until al dente. Al dente literally means To the tooth, it should be soft enough to eat but still firm to bite.   Once ready, drain and run under the clean water to remove the starch.


The Pan Seared Salmon

  • Cut Salmon into serving sizes
  • Sprinkle with salt & pepper to season
  • On a skillet heat 1 tbs of olive oil, on the skillet is hot pan sear each salmon skin side down first, cook until golden brown on the skin side, turn over, place in the oven at  90 degree centigrade for approximately 4 – 5  minutes to ensure the inside is cooked.


  • Once all ingredients ready, serve the  tagliatelle on a plate served with a spoonful of seafood medley, top with a slice of pan seared salmon, I love my salmon with crispy skin but you can do however you like it