Sunday, September 1, 2013
Bianco marinara with fennel linguine pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Linguine
2kg cockles
½ 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
½ cup of Ouzo
2 cup fish stock
2 fresh fennel bulb, thinly sliced
½ cup flat leaf parsley, chopped
Salt and pepper
Method
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 3minutes, 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.
De -glaze pan with Ouzo, and cook for 1minute.
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.
Author byADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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