The Neapolitan coast where Gino grew up is famous the world over for its amazing seafood. He learned from the master and his Italian seafood recipes are true homages to his hometown.
The key to authentic Italian seafood recipes lies in their simplicity and freshness. It’s all about capturing the flavours of the sea. Firmly following that philosophy, if you look through Gino’s seafood recipes you’ll find the most deliciously authentic seafood dishes, as well as seafood soup recipes and amazing Italian shellfish recipes that will make your dinner party menu the talk of the town.
Gino’s recipes for classic Italian seafood stay true to their authentic roots but boast some unique surprises. His great seafood selection includes some stunning dishes, such as tagliatelle con gamberi e brandy – tagliatelle with prawns and a creamy brandy sauce – and sardine ripene con ricotta ed erbe – fresh sardines with ricotta and herbs.
So if you’re looking for real Italian seafood recipes, you’re in the right place. You can find a full range of the very best Italian seafood and shellfish recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. Time to start cooking!
Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine
I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.
Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo
I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.
Linguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket
This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.
Linguine Vongole e Vino BiancoLinguine with Clams and White Wine
I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely. This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously...
Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine
Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.
Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes
I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...
Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes
I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...