Sugo Scoglio: Cavatelli pasta with tiger prawns

Sugo scoglio

  • serves 2
  • Easy

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,



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

Fish stock

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


  • 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.

Nutritional Information

  • Kcals 759
  • Fat 29.1g
  • Saturates 6.3g
  • Carbs 61.5g
  • Sugars 4.5g
  • Fibre 5.7g
  • Protein 46.6g
  • Salt 1.6g