Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.