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Giovanni Pilu|Exec Chef & Owner
Pilu at Freshwater
Giovanni uses authentic products imported from Sardinia together with fresh local produce to prepare a menu that is refined and innovative whilst maintaining the strict traditions of his distinctive region.  He believes Sardinian cooking should involve simple ingredients, prepared with minimum fuss, allowing the full flavour of the ingredients to speak for themselves.  Pilu at Freshwater which was recognised in the Sydney Morning Herald Good Food Guide as ‘Best New Restaurant’ in its first year of opening has received two chef’s hats every year since then.





  1. Select TOASTED NUTS and 100g weight. Place nuts onto crisper pan and press START. Microwave will begin to countdown. Stir nuts halfway through cook time if desired.
  2. Once cooking time has ended; remove nuts from microwave and set aside to cool on crisper pan; lightly crumble.
  3. Bring a large pot of water to the boil and add a good 2-3 tablespoons of salt.
  4. While water is coming to the boil, heat olive oil in a large frying pan over medium high heat. Add calamari and cook for 1-2 minutes or until just seared.
  5. Stir preserved lemon, sea salt and fish stock; reduce heat to medium and allow sauce to simmer and reduce slightly. Turn off heat and add parsley.
  6. Cook pasta until al dente.  Using a large slotted spoon, scoop pasta out with some of the pasta water and place directly into the pan with the calamari; stir to coat and taste; season again with salt if needed and add crumbled bread
  7. Spoon into serving bowls and top with walnuts and a good drizzle of extra virgin olive oil.