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Seafood Pasta in Lampedusa — Talèe Pinto Restaurant

Seafood cuisine

Seafood Pasta

Our signature dishes

Six dishes not to be missed

Spaghetti with raw shrimp and lime

Spaghetti with Raw Shrimp

Artisan spaghetti, raw Lampedusa shrimp, lime, extra-virgin olive oil, fresh pepper and parsley.

Spaghetti with raw langoustines and cherry tomatoes

Spaghetti with Raw Langoustines

Fresh spaghetti, raw Mediterranean langoustines, fresh cherry tomatoes, parsley, pink pepper, garlic.

Golden fried calamari

Fried Calamari

Ultra-fresh calamari in crispy batter, Sicilian lemon, parsley. Our signature second course.

Cruditè of Lampedusa shrimp

Shrimp Cruditè

Raw Lampedusa shrimp on a bed of vegetables, lemon, EVO oil and pink pepper.

Shrimp tartare on avocado

Shrimp Tartare on Avocado

Red Lampedusa shrimp, avocado, purple cabbage, lemon, EVO oil and fresh mint.

Octopus on potato cream

Octopus on Potato Cream

Slow-cooked octopus, velvety potato cream, confit cherry tomatoes, lemon, sesame and basil.

See the full menu

Frequently asked questions about seafood pasta

The most popular dishes are calamarata, spaghetti with clams, busiate with Lampedusa-style fish ragù, fettuccine with langoustines, and pasta with red Mazara shrimp. All prepared with the freshest fish.

Yes, our chef rolls busiate by hand every morning using durum-wheat semolina, water and salt — a pasta shape typical of Lampedusa and Trapani.

Rock-fish ragù is one of the pillars of traditional Lampedusa cooking: a mix of rock fish (scorpionfish, grouper, gurnard), tomato, white wine and wild fennel.

Yes, many dishes can be prepared with gluten-free pasta. Just let us know when ordering.

Taste our dishes

Book a table and ask for the tasting menu.

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