Mixed Seafood Fettuccine

Mixed Seafood Fettuccine

This delicious pasta dish is a seafood-lovers dream! Mixing together a selection of fish with garlic, chilli, white wine and parsley, this mouthwatering recipe will definitely become a dinner party favourite.

Categories: Fish, Pasta

Serves: 4 Preparation time: 15 mins Cooking time: 20 mins



  • 500g fettuccine or taliatelle pasta
  • 100ml Filippo Berio Extra Virgin Olive Oil
  • 4 cloves garlic, finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 1 bunch parsley, roughly chopped
  • 2 x fish pie mix or 600g mixed fish such as salmon, cod and smoked haddock
  • 2 tbsp Filippo Berio red wine vinegar


  1. Cook the pasta in a large pan of boiling salted water for 10 minutes, or until the pasta is 'al dente'. Drain, reserving the pasta water.
  2. Meanwhile, heat a large deep-sided frying pan and add 2 tbsp olive oil. When hot but not smoking, add the garlic and cook for 1 minute, stirring continuously. Add the read chilli and half the parsley and cook for a further minute.
  3. Add the fish mix and cook for 2 minutes and then add the red wine vinegar. Cook for a further 2 minutes, or until the red wine vinegar has reduced by half.
  4. Add the drained pasta to the fish with a ladle of the pasta water and the remaining olive oil. Mix through and add the remaining chopped parsley and serve with salt and black pepper.
  5. Serve immediately.

Cooks tips

This dish would also work with seafood such as prawns, clams or mussels.

Cook with:

Red Wine Vinegar

The distinctive taste of Filippo Berio’s Red Wine Vinegar makes it ideal for a wide range of culinary purposes, as the perfect complement to our fine Extra Virgin Olive Oil and as an ingredient in dressings, sauces and marinades.

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