Schiaffoni with prawns, crab and asparagus.

Schiaffoni with prawns, crab and asparagus.


A decadent and refreshing taste of the sea. This dish combines a rich prawn bisque with crunchy asparagus, soft crab meat and perfectly al dente Garofalo Schiaffoni. 

Ingredients for 2 people 

220g Garofalo Schiaffoni 

100g pasteurized crab meat

8 King prawns 

10 -12 stalks of asparagus, thinly sliced

150g cherry tomatoes

2 cloves of garlic, finely sliced 

Half white onion, roughly chopped

1 sweet chili, finely chopped

Fresh basil and parsley to serve


Extra virgin olive oil 


 Remove the heads and shells of the prawns and set aside. 

 In a medium pot add the prawns shells, heads, onion, half of the garlic, 50g tomatoes and glug of olive oil. Cover the ingredients with cold water and allow to simmer over a low-medium heat until the mixture reduces by half. 

 Once the mixture has reduced, blend together to form a bisque and strain well through a fine sieve. Set the bisque aside. 

 In a large pan, gently cook the chili and garlic for a minute or so, then add the prawns and remaining tomatoes. 

 Next add the sliced asparagus and the prawn bisque to the pan and cook for 3-4 minutes. Add the crab meat to the sauce and remove the pan from the heat. 

 Add the Schiaffoni to a pan of salted boiling water and cook for 10 minutes. 

 Once cooked, drain the pasta and add to the sauce pan. Return to the heat and finishing cooking for another 5-6 minutes until the pasta is al dente and fully coated in the creamy sauce. 

 Stir in a dash of olive oil and serve with some chopped basil and parsley.