5 Sensational Seafood Pasta Recipes You’ll Wish You Discovered Sooner

1. John Torode’s Crab Linguine Pasta

This vibrant crab linguine is light, fresh and full of seaside flavour. Sweet crab meat, lemon, chilli and herbs come together to make a pasta dish that feels both comforting and elegant. Perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients (serves 4)

For the pasta

• 400g linguine
• 300g fresh crab meat
• 50ml olive oil
• A chunk of butter
• 1 banana shallot, diced
• 1 clove garlic, grated
• 1 red chilli, finely diced (remove seeds for less heat)
• Juice and zest of 1 lemon
• A handful of parsley, chopped
• 50ml white wine
• A good handful of wild rocket
• Salt and black pepper, to taste

For the pangritata (optional but delicious)

• A handful of stale bread, torn into pieces
• 30ml olive oil
• 1 clove garlic, crushed
• A few thyme leaves (optional)

Method

• Step 1: Cook the pasta
  • Bring a large pot of water to the boil and add in a teaspoon of salt.
  • Cook the linguine according to the packet instructions until al dente.
  • Before draining, reserve a small cup of the pasta water. Set the pasta aside.
• Step 2: Make the sauce
  • Heat 50ml olive oil in a large frying pan over medium heat.
  • Add the diced shallot, grated garlic and a knob of butter. Cook gently for 2–3 minutes until soft and fragrant.
  • Stir in the diced chilli.
  • Add the crab meat and warm it through for 1–2 minutes and don’t let it dry out.
• Step 3: Combine everything
  • Add the cooked linguine straight into the pan.
  • Pour in the white wine and let it bubble for about 30 seconds.
  • Add the lemon zest, parsley and a squeeze of lemon juice.
  • Toss well, adding a splash of pasta water if it needs loosening.
  • Stir through the rocket just before serving so it wilts slightly.
  • Taste and adjust with salt, pepper or more lemon.
• Step 4: Make the pangritata (optional)
  • Blitz or grate the stale bread into coarse crumbs.
  • Heat 30ml olive oil in a small pan.
  • Add the garlic, thyme (if using) and breadcrumbs.
  • Cook, stirring often, until golden and crisp.
  • Sprinkle over the finished pasta for crunch.

2. Brown Crab Macaroni Cheese

This is mac and cheese taken to the next level: rich, creamy and full of deep crab flavour from brown crab meat, lifted with lemon and topped with sweet white crab and crispy lemony crumbs. It’s comforting, indulgent and still simple enough for a weeknight treat.

Ingredients (serves 4)

For the sauce and pasta

• 50g unsalted butter
• 50g plain flour
• 500ml fish stock
• 100ml double cream
• 2 tsp English mustard
• 1 tsp Worcestershire sauce
• Pinch of cayenne pepper
• 250g brown crab meat
• Finely grated zest and juice of 1 lemon
• 250g dried macaroni
• 150g grated mature cheddar cheese
• 300g white crab meat, picked
• Sea salt and black pepper

For the topping

• A handful of panko breadcrumbs
• A little extra-virgin rapeseed (or olive) oil
• Reserved lemon zest (from above)

Method

• Step 1: Heat the oven
  • Preheat to 200°C (Gas Mark 4).
• Step 2: Make the crab cheese sauce
  • Melt the butter in a heavy-based saucepan over low–medium heat.
  • Stir in the flour to make a smooth paste and cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the fish stock, whisking constantly to avoid lumps.
  • Increase the heat slightly and whisk until the sauce is smooth and starting to thicken.
  • Bring to a gentle boil, then lower the heat and simmer for 5 minutes, stirring often.
  • Add the brown crab meat, double cream, mustard, Worcestershire sauce, cayenne pepper, and a squeeze of lemon juice.
  • Season with salt and pepper. Taste and adjust.
• Step 3: Cook the pasta and assemble
  • Cook the macaroni in boiling salted water until al dente.
  • Drain and return it to the warm pan.
  • Pour in the sauce, add 100g of the cheddar, and mix well.
  • Stir in three-quarters of the white crab meat.
  • Transfer everything to a baking dish.
  • Bake for 12–15 minutes, until bubbling.
• Step 4: Add the crispy topping
  • In a small bowl, mix the panko breadcrumbs with the lemon zest and a drizzle of oil.
  • Scatter the remaining white crab over the baked macaroni.
  • Sprinkle over the breadcrumb mixture and the remaining cheddar.
  • Place under a hot grill for a few minutes until golden and crisp.

3. Clam & Mussel Linguine Pasta

This dish is luxurious yet simple: tender linguine coated in a fragrant lemongrass cream, tossed with sweet mussels and clams steamed in white wine. It’s aromatic, comforting and perfect for sharing with a big bowl in the middle of the table.

Ingredients (serves 4)

• 1 stick lemongrass, lightly crushed
• 2 cloves garlic, chopped
• 750ml double cream
• 1kg mussels
• 1kg clams
• 500g linguine (fresh or dried)
• Olive oil
• 1 large onion, diced
• 1 large glass white wine
• 1 bunch coriander, chopped
• Sea salt and black pepper

Method

• Step 1: Infuse the cream
  • In a bowl or jug, combine the crushed lemongrass, chopped garlic and double cream.
  • Set aside for at least 1 hour so the flavours can develop.
• Step 2: Prepare the shellfish
  • Rinse mussels and clams under cold water, scrubbing if needed.
  • Discard any that are cracked or remain open after being tapped gently.
• Step 3: Cook the pasta
  • Bring a large pan of salted water to the boil.
  • Add the linguine and cook:
    • Fresh: 3–4 minutes
    • Dried: around 15 minutes, or until al dente
  • Drain and set aside.
• Step 4: Cook the shellfish and make the sauce
  • Heat a large frying pan or wok over medium heat and add a drizzle of olive oil.
  • Add the diced onion and cook for 2–3 minutes to soften.
  • Pour in the white wine.
  • Add the mussels and clams, cover with a lid and cook for about 5 minutes until they begin to open.
  • Pour in the infused cream mixture (remove the lemongrass if you prefer a smoother texture).
  • Simmer for 8–10 minutes, uncovered, until the sauce reduces slightly and thickens.
• Step 5: Finish and season
  • Discard any mussels or clams that haven’t opened.
  • Season the sauce with salt and pepper to taste.
• Step 6: Combine everything
  • Add the drained linguine to the pan and toss well to coat in the sauce.
  • Stir through the chopped coriander.
  • Serve immediately in a large bowl with crusty bread for mopping up the sauce.

4. Saffron Ravioli with a Monkfish & Crevette Filling

This is an elegant, restaurant-style pasta dish: delicate saffron pasta filled with a soft, luxurious monkfish and crevette mousse, served with a silky fennel velouté, a vibrant piquillo pepper coulis, and crisp pecorino and Parma ham for texture. It’s a project dish—but absolutely worth the effort.

Ingredients (serves 4)

Filling

• 100g monkfish
• 100g crevettes
• 100g mascarpone
• Chives, finely chopped
• ½ tsp salt
• Pinch of pepper

Saffron Pasta

• A pinch of saffron threads
• 400g pasta flour
• 225g egg yolks
• 2 tbsp salt
• 50ml white wine

Velouté Sauce

• 2 fennel bulbs, sliced
• 1 bulb garlic (halved horizontally)
• 1 bunch dill, chopped
• Salt and pepper, to taste
• 150ml double cream
• 50ml white wine

Piquillo Pepper Coulis

• 1 tin piquillo peppers
• 100ml olive oil
• 1 sprig thyme
• 1 clove garlic
• 1 tsp salt
• 1 tsp pepper
• 1 tsp balsamic vinegar
• 1 tsp demerara sugar

Pecorino Tuile

• 50g pecorino cheese, finely grated

Crispy Parma Ham

• 4 slices Parma ham

Method

• Step 1: Make the Saffron Pasta
  • Crush the saffron lightly between your fingers and soak it in the white wine for 10 minutes.
  • Place the flour and salt in a large bowl and mix.
  • Add the egg yolks and saffron-infused wine gradually, mixing until a dough starts to form.
  • Knead the dough for 5–10 minutes until smooth. If sticky, dust with a little flour.
  • Shape into a ball, cover, and rest for at least 30 minutes.

• Step 2: Prepare the Filling
  • Heat a pan over medium–high heat and cook the monkfish and crevettes until just done.
  • Allow to cool completely.
  • Chop the seafood finely or pulse briefly in a blender.
  • Mix with mascarpone, chives, salt, and pepper until smooth and combined. Refrigerate until needed.

• Step 3: Roll and Shape the Ravioli
  • Using a pasta machine or rolling pin, roll the dough into thin sheets (aim for transparency). Keep dusting with flour to prevent sticking.
  • Cut out rounds: small circles for the bases and slightly larger ones for the tops.
  • Place a small spoonful of filling in the centre of each base.
  • Brush the edges with egg yolk and gently seal with the larger round on top, pressing out any air.

• Step 4: Make the Piquillo Coulis
  • Rinse the piquillo peppers.
  • Place them in a pan with olive oil, garlic, thyme, salt, pepper and sugar.
  • Cook gently for 15–20 minutes until soft and sweet.
  • Add the balsamic, remove the thyme, and blend until perfectly smooth. Set aside.

• Step 5: Prepare the Velouté
  • Cook the fennel and garlic gently in a little olive oil for about 15 minutes, keeping the vegetables pale—no browning.
  • Add the white wine and reduce by half.
  • Stir in the double cream and bring to a simmer.
  • Remove from the heat, cool slightly, then add the dill.
  • Blend until smooth and season to taste.

• Step 6: Make the Pecorino Tuile
  • Spread the grated pecorino in a thin layer on a baking tray lined with baking paper.
  • Bake at 155°C for 15–20 minutes until golden and crisp.
  • Cool completely, then break into shards.

• Step 7: Make the Crispy Parma Ham
  • Lay the Parma ham slices on a baking tray.
  • Bake at 170°C for about 15 minutes until crisp.
  • Cool slightly—they will firm up as they cool.

• Step 8: Cook the Ravioli
  • Bring a large pot of salted water to the boil.
  • Cook the ravioli for 2–3 minutes, or until they float and the pasta is tender.

• To Serve
  • Spoon the velouté onto plates.
  • Add a few ravioli per portion.
  • Drizzle with the piquillo coulis.
  • Finish with pecorino tuile shards and crispy Parma ham.
  • Plate however you like—this is your moment to be cheffy!

5. Butternut Squash Gnocchi with Brill

This dish brings together soft, pillowy butternut squash gnocchi, buttery brill with crispy skin, and three vibrant sauces—watercress pesto, smooth squash purée and earthy beetroot purée. It’s colourful, elegant and full of autumnal flavour.

Ingredients (serves 4)

Fish & Vegetables

• 1 brill fillet
• 1 head pak choi
• 5 chestnut mushrooms, sliced

Watercress Pesto

• 50g pine nuts
• 100g watercress
• 50g parmesan
• 150ml olive oil
• 2 garlic cloves

Butternut Squash Purée

• 300g butternut squash
• Double cream (enough to cover the squash)
• Crispy sage (see method)

Beetroot Purée

• 1 jar cooked beetroot (with some of its juice)

Butternut Squash Gnocchi

• 460g butternut squash
• 1 tbsp olive oil
• 420g potatoes
• 30g parmesan
• 1 egg + 75g egg yolks
• 90g pasta flour
• 70g butter

Method

• Step 1: For The Watercress Pesto
  • Toast the pine nuts in a dry pan over low heat until golden.
  • Add pine nuts, watercress, parmesan, olive oil and garlic to a food processor.
  • Blend until smooth and set aside.

• Step 2: For The Crispy Sage (for the squash purée)
  • Heat a little olive oil in a pan over medium heat.
  • Add sage leaves and fry until dark green and crisp.
  • Remove, drain and season with a pinch of salt.

• Step 3: Make The Butternut Squash Purée
  • Peel and cube 300g butternut squash.
  • Place in a pan and pour in enough double cream to just cover.
  • Simmer gently until the squash is soft.
  • Remove the squash from the cream and blend to a smooth purée. Set aside.

• Step 4: Make The Beetroot Purée
  • Place 5 cooked beetroots in a pan with a little of the beetroot juice.
  • Warm until soft, then transfer to a blender.
  • Add a splash more beetroot juice and blitz until smooth.

• Step 5: Make the Gnocchi
  • Preheat the oven to 185°C.
  • Roast 460g butternut squash until soft and golden.
  • Once cool, peel, deseed and squeeze in a clean cloth to remove moisture.
  • Roast the whole potatoes for about 30 minutes until soft.
  • Peel and mash the potatoes while warm.
  • Combine mashed potatoes with squash, parmesan, egg, egg yolks, pasta flour and butter.
  • Mix gently until a soft dough forms. Rest for 30 minutes.

• Step 6: Shape the Gnocchi
  • Flour a work surface. Roll the dough into long cylinders.
  • Cut into 2cm pieces.
  • Shape each piece by pulling one corner to the opposite corner with your fingertip to give the traditional gnocchi pillow shape.

• Step 7: Cook the Brill
  • Heat 1 tbsp olive oil in a pan over high heat.
  • Place the brill fillet skin-side down and cook until the skin is crisp.
  • Flip and cook the other side until just done. Season well.

• Step 8: Cook the Gnocchi
  • Bring a pan of water to the boil with 25g butter and a pinch of salt.
  • Add the gnocchi and simmer until they float.
  • Add a spoonful of the squash purée and gently warm everything together. Season to taste.

• To Serve
  • Spoon beetroot purée onto each plate.
  • Add the gnocchi with the squash purée.
  • Top with the pan-seared brill.
  • Finish with watercress pesto, crispy sage and sautéed pak choi and mushrooms if serving.

These recipes are a collection of wisdom passed down from our founders who started the Hive Beach Café in 1991, as well as from the fantastic chefs whose creative culinary minds have been allowed to run wild in our kitchens. These seafood pasta recipes have been taken from our books The Hive Beach Café Family Cookbook and The Hive Cookbook Volume 3—both available to purchase from our online shop. We created our cookbooks to satisfy the appetites of locals and holidaymakers who regularly visit the Hive Café, so that they can recreate their most loved dishes in the heart of their home.

FAQ's

What pasta goes well with seafood?

For lighter, oil-based sauces and more delicate seafood, long pasta shapes such as spaghetti or linguine work best. If you’re using a heartier sauce, opt for thicker shapes like rigatoni or penne.

What goes well with seafood pasta?

The best and simplest accompaniments are fresh lemon, good olive oil, fresh herbs, or a sprinkle of chilli flakes. You don’t want anything too overpowering, as the seafood should remain the star of the dish.

What veggies are good in seafood pasta?

For lighter sauces, vegetables such as asparagus or courgette pair well. When working with richer sauces, heartier vegetables like mushrooms or peppers are a better match.