New Durban restaurant Wish on Florida’s Head Chef Gugu Wanda shares his recipe for Ocean Fresh Pasta. With a creamy tomato base and plenty of seafood, it’s a definite crowd-pleaser.

Ocean Fresh Pasta

(serves 3)


6 king prawns
6 mussels
120g calamari tubes
4 squid heads (for garnish)

Choice of pasta: tagliatelle or penne 250g

Tomato Base:

2 tomatoes
1 whole onion
fresh rosemary and thyme
150 cup cream
1 tablespoon of tomato paste
1 tablespoons of garlic
1 tablespoon of lemon zest
10 ml of lemon juice
Salt & pepper to taste

  • Finely chop the onion and tomatoes.
  • In a saucepan saute onions before adding the rosemary and thyme.
  • Add salt and pepper to taste.
  • Add the tomatoes, and allow to simmer until cooked.
  • Add a tablespoon of tomato paste and mix well. Take off the heat and leave to one side.


  • Boil 500ml of water in a pot.
  • Add 1 tablespoon salt and add 1 tablespoon olive oil.
  • When boiling, add your pasta.
  • Allow to cook for 8 minutes, or until al dente.
  • Once cooked drain and run under cold running water. Put to one side.
  • In a saucepan, saute freshly chopped onions and a tablespoon of garlic. Add your seafood.
  • Add the lemon zest and the lemon juice, add 1½ serving spoons of your tomato base to the seafood
  • Next add your precooked pasta
  • Add your cream and allow to simmer until it reaches your desired thickness.
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