How to make the best seafood pasta for Easter

Seafood Penne

Easter is upon us and if you're still scrambling for a great seafood based recipe, look no further. My family are food fanatics and love cooking up a storm. Holidays and special occasions are our particular favourite because of the different varieties of food we get to cook up and EAT! I've been slowly adapting what once was a drop-by food blog of restaurant reviews to focus more on the food developments at home. You can check out the different recipes I have happening on The Piquey Eater and subscribe to me to see the new recipes that my family and I are always inventing up and sharing.

Here is a recipe from my father for a taste-blasting seafood penne made with coriander and green onion. Do feel free to comment if you have any questions and I'll do my best to answer.

Until we dine again,

The Piquey Eater (pron. "Picky")

Makes 5 servings


  •  2 basa fillets, cut up into 1-inch cubes (you can substitute for any other white fish)
  • 450 g of shrimp (peeled)
  • 300 g of clams (no shells)
  • 400 g of mussels (no shells)
  • 4 stalks of green onion, finely chopped
  • 2 bunches of coriander, finely chopped
  • 3 cloves of minced garlic
  • 80g-100g of grated parmesan
  • 1/3 cup of table cream (5% M.F.)
  • 1 cup of milk, (milk fat content is up to you)
  • 1/2 cup of chicken stock
  • 2 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 2 tablespoons of tapioca or corn starch (dissolve it using 1/4 cup of water)
  • 700 g of penne pasta


  1. Make sure that your fish, garlic, green onion and coriander are prepped according to the ingredient list
  2. Take a 4L of water in a large pot and bring it to a boil
  3. Season the boiling water with a teaspoon of salt and cook your pasta in the water until al dente
  4. In a skillet on high heat, stir fry your fish in 1 tablespoon of butter, salt and pepper until cooked. Set aside.
  5. Stir-fry the shrimp with the garlic, olive oil and 1 tablespoon of butter for about 3 minutes and at this point add in the rest of the seafood and stir until heated all the way through
  6. Add your chicken stock into this mix and heat until almost at boiling point.
  7. At this point, throw in your cream, milk, salt and pepper. Heat at medium and simmer for 2 minutes.
  8. Throw in the tapioca starch/water mixture and stir until the sauce has thickened (a.k.a. coats the back of a wooden spoon)
  9. Throw in the chopped green onion, coriander, and mix gently.
  10. Plate and put some freshly grated parmesan on top.


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