Bianco marinara with fennel linguine
Bianco marinara with fennel linguine
 
 
 
 
Ingredients   Directions
  • 500g San Remo Linguine
  • 2kg cockles
  • 1/2 cup extra virgin olive oil
  • 3 tbspn garlic, crushed
  • 1 tbspn red chilli, chopped
  • 2 medium calamari, cleaned and cut
  • into strips
  • 8 large green prawn tails
  • 1/2 cup of Ouzo
  • 2 cup fish stock
  • 2 fresh fennel bulb, thinly sliced
  • 1/2 cup flat leaf parsley, chopped
  • Salt and pepper
 
  • Cook pasta as per packet directions.
  • Firstly place the cockles in a large dish and cover with water, drain and repeat several times to wash out any excess sand in cockles.
  • Take a pan and place on medium/high heat, add olive oil and heat for a minute.
  • Once hot, add cockles and toss through pan, add garlic and chilli, cook for a further 2 to 3 minutes, being careful not to burn the garlic and chilli.
  • Add calamari and prawns and cook for a further 2 to 3 minutes or until cooked.
  • Deglaze pan with Ouzo, and cook for 1 minute.
  • Add fish stock and thinly sliced fennel, cover pan with lid and turn down heat to low.
  • Cook until cockles are opened.
  • Check seasoning, adding salt & pepper if required.
  • Add pasta to pan and toss thoroughly.
  • Finish with parsley and serve immediately.
 
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