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Harpooner Daggoo's Seafood & Zucchini Pasta

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“This started out as a recipe by Phil Vickery from Ready Steady Cook on the BBC. I added a spare zucchini I had in the fridge and it tasted good.”

Ingredients Nutrition


  1. Add one tbsp of olive oil and half the butter to a large frying pan and very gently cook the sliced Zucchini for 3 or 4 minutes each side taking care that it doesn't burn, although a little light browning is good.
  2. Meanwhile, put the rest of the oil and butter in a non-stick saucepan and gently cook the chopped Scallions for 2-3 minutes.
  3. Next, add the chopped Garlic and cook for another minute (don't forget to turn the Zucchini when needed).
  4. Add the Seafood, the freshly ground Black Pepper, and the Saffron, together with it's soaking liquid, and continue cooking for a further 2-3 minutes until the seafood is cooked through.
  5. Stir in the hot, cooked, Pasta and mix well, turning the mixture with a wooden spoon to give the Pasta a good coating.
  6. To serve, arrange the Zucchini on warmed serving dishes, carefully place the Seafood Pasta on top, and sprinkle over the grated Parmesan.

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