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Amalfi-style seafood pasta

La cucina della Costiera amalfitana è ricca di pesce crostacei. Source: Fabio Stefanelli

Italian chef Fabio Stefanelli brings to the table a traditional pasta dish flavoured with fresh ingredients from his homeland.

34-year-old chef and owner of La Favola restaurant in Newtown, Sydney, Fabio Stefanelli shared with SBS Italian a traditional recipe that contains the flavours of his land.

His paccheri with crab, prawns, cherry tomatoes, zucchini flowers and lemon sauce are typical of the Amalfi Coast.

On the coast we try to enhance the typical products, from fish to cherry tomatoes and lemons. I added zucchini flowers to represent spring.

Here's how to prepare them:

Paccheri all'amalfitana

Ingredients (for 4 people)

  • 500 g of dry pasta
  • 1 whole crab
  • 200g of prawns
  • 5 zucchini flowers
  • 200 g of mixed yellow and red cherry tomatoes
  • 1 glass of white wine
  • 1 lemon
  • 1 chilli
  • 1 clove of garlic
  • Salt and pepper
  • Extra virgin olive oil

For the fish broth:

  • 2 cloves of garlic
  • Greens scraps
  • Fish scraps
  • 1l of water

Paccheri alla amalfitana
Paccheri all'amalfitana
Fabio Stefanelli


Clean the prawns and the crab and set the scraps aside. Also clean the parsley, basil and cherry tomatoes and keep the scraps aside.

Let’s prepare the fish broth. First, fry all the fish and vegetable scraps with the garlic, then blend with a little wine and then pour the water.

Cook over low heat for an hour. When the water is halved, strain the broth.

We then proceed with the sauce. Lightly fry the prawns in a pan with extra virgin olive oil and poached. Remove from the pan and insert the crab cut into pieces but with the skin.

Fry until it changes colour, then add the cherry tomatoes and deglaze with white wine. Finally, add the prawns and zucchini flowers.

In a separate pot, boil the water for the pasta.

When a sauce begins to form in the pan, add two ladles of the previously prepared broth.

Once the pasta is half-cooked, drain and pour into the pan with the sauce. Add the rest of the broth and leave to simmer.

When the pasta is al dente, add the lightly chopped basil and parsley and grate the zest of the whole lemon.

Turn off the heat and leave to mix for a few minutes. Add fresh chilli to taste.

Buon appetito!

Listen to the interview in Italian with the chef to find out how to plate and which wines to match with this dish:

Paccheri all’amalfitana, per riportare la Costiera in tavola
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