Olive Magazine
Sugo Scoglio: Cavatelli pasta with tiger prawns

Sugo scoglio

Published: August 10, 2017 at 10:00 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this recipe for the Italian classic, Sugo scoglio – mixed seafood with cavatelli pasta – taken from Sugo Pasta Kitchen, Altrincham. This recipe is quick, easy and packed with flavour


We are obsessed with making Italian food exciting again. Drawing on our southern Italian roots and our own creativity, we put our heart and soul into every dish we serve in the restaurant. Our sugo scoglio (mixed seafood with cavatelli pasta) is a perfect example of us taking a traditional southern Italian staple and making it our own.”

Alex De Martiis, co-owner, sugopastakitchen.co.uk


  • 160g dried cavatelli pasta
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic
  • a thumb-sized piece ginger, finely chopped
  • 1 tsp dried chilli flakes
  • 8 raw, shell-on tiger prawns
  • 100g baby plum tomatoes, halved
  • 150ml dry white wine
  • 16 mussels
  • 2 baby squid, cut into rings
  • 10g butter
  • 1/2 lemon, juiced
  • chopped to make 1 tbsp flat-leaf parsley

Fish stock

  • 400g (see cook's notes) fish bones
  • 2 carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 onion, roughly chopped
  • 2 tsp fennel seeds
  • stalks from a large bunch flat-leaf parsley
  • 2 red chillies


  • STEP 1

    To make the fish stock, add all of the ingredients to a large pan with 1 litre of cold water and bring to the boil.

  • STEP 2

    Turn the heat down and gently simmer for 20 minutes. Strain through a fine sieve.

  • STEP 3

    Bring a large pan of salted water to the boil and cook the cavatelli following packet instructions until it is al dente. Drain.

  • STEP 4

    Heat the olive oil in a large frying pan over a medium heat and fry the garlic and ginger for 2 minutes.

  • STEP 5

    Add the chilli flakes and tiger prawns and fry for another minute. Add the tomatoes and season well.

  • STEP 6

    Add the white wine, bubble until reduced by half, then add 1-2 ladlefuls of the fish stock (freeze the rest) and the mussels and simmer for 2 minutes.

  • STEP 7

    Once the mussels have opened (discard any that don’t open), add the squid to the pan and cook for 1 minute.

  • STEP 8

    Add the cavatelli to the pan along with the butter and stir well.

  • STEP 9

    Finish with the lemon juice and scatter with chopped parsley. Eat with a spoon.

Sugo Pasta Kitchen uses halibut bones, but you can also use sole, turbot, gurnard and cod. Just avoid using any oily fish bones.


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