In busy coastal kitchens, some pasta dishes do more than fill a menu slot — they drive bookings, win repeat diners, and deliver consistently under pressure. One dish doing just that is fresh squid ink linguine with bugs and prawns.

With VEDE Pasta’s fresh handmade sourdough squid ink linguine, chefs are plating stunning seafood dishes in under three minutes — dishes that not only look impressive, but truly perform. It’s not just an aesthetic choice; it’s a dish that balances flavour, speed, and value with every serve.

This isn’t a passing trend. VEDE has been supplying frozen fresh pasta to restaurants through MOCO Food Services for the past 18 months — and it’s now a go-to for chefs from Byron Bay to Noosa.

Sourdough squid ink linguine by VEDE Pasta, handcrafted in Brisbane and frozen fresh for chefs. — Squid ink linguine from VEDE Pasta’s sourdough range – naturally fermented, bronze-extruded, and frozen fresh for high-performance service.

Why Fresh Squid Ink Linguine Works on Seafood Menus

Let’s start with what makes this pasta so compelling.

When a dish arrives at the table with rich black noodles wrapped in garlic butter and topped with vibrant prawns and Moreton Bay bug, it turns heads. But the colour is only part of the story.

Fresh squid ink linguine brings more to the plate:

Natural oceanic savouriness from real squid ink
A handmade texture that grips sauce perfectly
Balanced flavour that supports — not competes with — seafood
The sourdough element brings more savoury notes

Whether it’s a bistro by the water or an upscale Italian dining room, fresh squid ink linguine adds a sense of luxury to seafood without adding complexity to the prep.

VEDE Squid Ink Linguine: Handmade Fresh, Frozen Smart

VEDE’s squid ink linguine is a fresh handmade pasta, created specifically for restaurant kitchens. It’s not extruded or dried. It’s made from fermented dough, shaped by hand, and frozen at peak freshness — locking in structure, elasticity, and flavour.

The result? A pasta that plates like it was made in-house, but cooks in under 3 minutes and eliminates the risks that often come with fresh prep.

Why chefs choose VEDE squid ink linguine:

Handmade fresh, then frozen to preserve quality
135g frozen portions that cook to 200g — consistent every time
Cooks direct from frozen in 2.5–3 minutes
No clumping, no sticking, no starch slick

It’s built for the pass. Fast-moving, consistent, and beautiful on the plate — even during the dinner rush.

A Dish That Moves: Squid Ink Linguine with Bug Meat and Prawns

This dish is more than just a visual winner. It’s smart, scalable, and deeply satisfying — with all the elements chefs love and diners come back for.

Menu Inspiration

Fresh Squid Ink Linguine with Prawns, Bug Meat, Garlic & White Wine Butter

Core ingredients:

135g VEDE fresh squid ink linguine (200g cooked yield)
Tail-on prawns (pan-seared or grilled)
Sweet Moreton Bay bug meat (pre-portioned, MOCO-supplied)
Garlic, parsley, seafood stock, white wine
Lemon juice, cold butter, black pepper
Optional: preserved lemon, chilli, or bottarga

Why it works:

Speed: Pasta cooks while seafood sears
Simplicity: Short prep list, no heavy garnishes
Versatility: Works as a main or entrée, à la carte or function

Tip: Holding bug meat in portioned oil or sous vide makes for lightning-fast pickup on the line.

Coastal Variations That Keep Selling

Across Queensland’s east coast, chefs are adapting this dish to their own regions and styles. From surf clubs to contemporary Italian kitchens, squid ink linguine is being reimagined in creative and commercial ways.

Examples from the coast:

Byron Bay: Squid ink linguine with preserved lemon, shellfish, and bisque butter
Gold Coast: Linguine nero with local prawns, bug meat, and saffron cream
Sunshine Coast: Black linguine with burnt citrus, garlic prawns, and bottarga
Scarborough: Fresh seafood linguine with prawn heads, white wine, and chilli oil

It’s an accessible premium dish — one that appeals to coastal retirees, tourists, families, and date-night diners alike.

In-Service Performance: Pasta That Works When It Matters

In the middle of a packed dinner service, you need pasta that performs. VEDE’s frozen fresh squid ink linguine takes the guesswork out of prep and plating.

In-service benefits:

Drop straight from freezer to water
Ready in under 3 minutes
Consistent 200g cooked weight
Doesn’t stick, foam, or fall apart under heat

You can par-cook for large events or run direct-to-order during à la carte. The fermentation process gives this pasta structure — it holds longer, sauces better, and plates with confidence.

What Chefs Are Actually Searching For

We built this pasta because we kept hearing the same questions:

Where can I buy fresh squid ink linguine for restaurants?
What’s the best pasta for bugs, prawns, and seafood sauces?
Can I get a seafood pasta that cooks fast and won’t clog the pass?
Who makes sourdough pasta for foodservice?

If you’re searching any of those terms, you’re not alone — and now you’ve found your answer. VEDE Pasta is built to meet these demands, with performance-first fresh pasta that’s frozen smart.

How to Order VEDE Fresh Squid Ink Linguine

VEDE squid ink linguine is available exclusively through MOCO Food Services, who distribute to restaurant kitchens across Queensland and Northern NSW.

Already with MOCO?

Just log in and search:
VEDE Fresh Squid Ink Linguine
Available in 3kg or 6kg cartons, portioned in 135g nests.

New to MOCO?

Head to vedepasta.com.au/contact to get in touch — or speak with your MOCO rep to request samples.

Not using MOCO?

We’ll connect you to an alternative distributor in your region. VEDE is available to foodservice venues throughout Southeast QLD, Northern Rivers, and growing beyond.

Bonus Seafood Option: Black Hand-Stretched Strascinate

While this article spotlights squid ink linguine, VEDE also makes a second seafood-ready black pasta: strascinate nero.

This short, cupped pasta is hand-stretched — not rolled or extruded — giving it a rustic shape perfect for thick seafood sauces, octopus ragu, or crab-based tasting plates.

Ask your rep about availability if you’d like to expand your seafood pasta offer.

Menu Extensions That Build on the Base

Because VEDE squid ink linguine is so neutral in flavour, it opens up plenty of variation opportunities beyond prawns and bugs.

Successful adaptations include:

Linguine with crab, garlic crema, and preserved lemon
Spanner crab, fermented chilli, and roasted tomato sauce
Nduja oil, charred octopus, and fresh sea herbs
A seafood tasting trio anchored by squid ink linguine as the pasta course

Each concept builds on the same fresh handmade base — with different sauces, proteins, and garnishes bringing the variation.

Final Thoughts

Squid ink linguine isn’t just about appearance. With VEDE’s fresh handmade version, you get a pasta that:

Performs under pressure
Amplifies local seafood
Looks as good as it tastes

It’s been tested and trusted in commercial kitchens for the past 18 months — and remains one of the most reliable premium dishes on coastal menus.

If you’re looking to lift your seafood offering, keep things simple in the kitchen, and deliver something memorable to the guest — VEDE fresh squid ink linguine is the answer.

Learn More or Get a Sample

Explore the full VEDE Pasta range at vedepasta.com.au. From squid ink cuts to stretched sourdough pastas, we supply restaurants, hotels, and caterers with fresh handmade pasta that’s frozen at its peak.

You don’t need to compromise between quality and speed. With VEDE, you get both — built for service, backed by chefs.

SEO Package (Yoast-Optimised)

Focus Keyphrase: fresh squid ink linguine
SEO Title: Fresh Squid Ink Linguine with Bugs and Prawns – VEDE Pasta for Coastal Kitchens
Meta Description: Discover why fresh squid ink linguine with bugs and prawns is a favourite among coastal chefs. Handmade, frozen fresh, and built for service.
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Tags: fresh squid ink linguine, seafood pasta, bug meat, prawns, VEDE Pasta, handmade pasta, MOCO Food Services
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SqFresh Squid Ink Linguine with Bugs and Prawns: A Coastal Favourite That Delivers on the Pass

With VEDE Pasta’s fresh handmade squid ink linguine, chefs are plating stunning seafood dishes in under three minutes — dishes that not only look impressive, but truly perform. It’s not just an aesthetic choice; it’s a dish that balances flavour, speed, and value with every serve.

This isn’t a passing trend. VEDE has been supplying frozen fresh squid ink linguine to restaurants through MOCO Food Services for the past 18 months — and it’s now a go-to for chefs from Byron Bay to Noosa.