Tagliatelle ‘alla Marinara’ with Pangrattato

Enjoy this delicious take on classic Marina…

This dish pairs perfectly with our Audrey Tempranillo.

Tagliatelle ‘alla Marinara’ ‘Chef Luca Ciano’ with pangrattato

Serves 4 – Prep 10min – Cooking time 10min


1 x 300gr packet ‘Chef Luca Ciano’ Fresh Egg Tagliatelle

1 jar ‘Chef Luca Ciano’ Marinara sauce

250g seafood marina mix (or any seafood of your choice)

3 tbs ‘Luca Ciano’ extra virgin olive oil

Salt & Pepper


100g Panko breadcrumb

2 garlic cloves, crushed

3 tbs extra virgin olive oil

½  teaspoon dry chilli flakes (optional)

1 teaspoon dry oregano

1 tablespoon fresh parsley, finelly chopped

1 lemon, zest grated only

salt & pepper


1. Add tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.

2. Bring plenty of water to the boil, when boiling add salt (about 3-4lt water and 7gr salt per lt)

3. Add oil into a large frying pan, when hot add seafood and cook for 2-3 minutes, season.

4. Then add Marinara sauce. Simmer for 2-3min.

5. Cook pasta for 1-2min, drain when ready and toss with sauce for 1 minute, serve immediately with a generous sprinkle of pangrattato.