Recipe of the week: Pasta Straccio Seafood

Pasta Straccio Seafood is a creative, unique dish that puts a spin on the classic lasagne with seafood in place of mince. The clams, mussels, squid and shrimp are a light alternative to meat, with the punchiness of the basil pesto and the creaminess of the béchamel source balancing it perfectly, and the edges giving it a crisp finish. Serves 4.

Pasta Straccio


140g clams
40g Grana Padano
160g mozzarella
140g mussels
240g pasta dough
120g squid
80g shrimp
100g tomato sauce
100g basil pesto
400g béchamel sauce


Sauté the clams and mussels with oil & thyme.
Cut squid into rings & blanch.
Sauté the shrimps with garlic, oil & a bit of chilli.
Prepare 12 sheets of very thin pasta, 20cm x 15cm.
Blanch the pasta in salted water and cool in icy water.
Dry the pasta and start to assemble the lasagne.

Note: each portion is formed by three pasta sheets.

On a piece of baking paper:

Put a piece of pasta.
Spread on it a spoon of béchamel sauce.
Add some clams, mussels, squid, shrimps, and some cubes of mozzarella.
Repeat for 2 more layers.
Finish with tomato sauce, some basil pesto & a sprinkle of Grana Padano.
Add some melted butter & bake in the oven at 220 degrees Centigrade for 5 minutes.

Thank you to Luca Terraneo, Head Chef at L’Anima Café in London, for the recipe.

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Comments (1)

  1. Betty B. says:

    This recipe is so foodgasmic that I will include this in my “to do” and “to work on” list. May I know what country does the recipe originated from? Thanks. =)

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