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, 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.