Valentine’s Day Recipe: Pasta Mare

Valentine’s Day Recipe: Pasta Mare

If you’re planning on cooking up something extra special this Valentine’s Day, then Maurizio from Salvi’s is at hand with a delicious Valentine’s day special – Pasta Mare.

It is made with different types of seafood, in a simple sauce and Scialatielli.

Scialatielli is a pasta from Naples which is thicker and shorter than spaghetti and holds on to the sauce really well.

As with any of the dishes at Salvi’s, the importance is the quality of ingredients, which only need simple cooking to allow their flavour to shine through. The seafood is complemented with a simple sauce of olive oil, garlic, chilli, parsley, fresh tomatoes and tinned cherry tomatoes.

The tinned tomatoes are of the very best quality and are imported in from Salvi’s specialist producers in Italy – they are packed with flavour and investing in top quality ingredients like this make a huge difference to the final dish.

Maurizio has also added grated ‘Bottarga’ to this dish – it is a dried, cured fish roe with a strong, salty flavour. You only need a little bit to add extra depth to this dish.

The pasta, olive oil, tinned tomatoes and bottarga are available to buy at Salvi’s deli in the Corn Exchange. There is also a fantastic range of Valentine’s gifts available, from chocolates and Prosecco to gift sets, hampers and cookery classes.

Impress your loved one this Valentine’s Day with this gorgeous dish!


  • Prep time 5 min
  • Cooking time 15 min


  • 250g scialatielli pasta
  • 3 tbsp. good quality olive oil
  • 1/2 fresh chilli
  • 1 clove garlic
  • 8 clams
  • 8 mussels
  • 2 large king prawns
  • 2 regular king prawns
  • 100g mixed seafood
  • Bottarga (dried, cured fish roe)
  • salt and pepper to taste
  • handful fresh parsley (chopped finely)
  • white wine
  • 6 cherry tomatoes (halved)
  • 1/2 tin good quality tinned cherry tomatoes
  • Method

  • Add pasta to a pan of salted boiling water and cook for 10-15 minutes.
  • While the pasta is cooking, add the olive oil to a frying pan and add chopped chilli and garlic. Cook for around 2 minutes over a medium heat (until the garlic starts to brown slightly).
  • Add the king prawns to the pan and cook for 2 minutes (until they start to change colour) and then add the rest of the seafood. Cook for a further 2 minutes.
  • Season with a good amount of salt and pepper, add half of the fresh parsley and a glug of white wine. Add fresh tomatoes and the tinned cherry tomatoes and cook for a further 5 minutes.
  • If using, add some grated bottarga to taste.
  • Add two tablespoons of the pasta water to the sauce to thicken.
  • Once the pasta is ready, add to the frying pan and mix together well until the pasta absorbs some of the sauce.
  • Serve into a large bowl, finish with the rest of the parsley, a drizzle of olive oil and some more bottarga.