Seafood marinara pasta
A light seafood pasta dish with a a white wine and garlic sauce. One of the secrets is to use sheep's milk cheese in this dish
Course Main Course
Cuisine Italian
- 500 g raw whole prawns
- 1 cup white wine for cooking
- 2 tbsp olive oil
- 3 cloves garlic minced
- 6 bulbs shallots peeled and diced
- 2 tsp Herbs de Provence
- 300 g white fish fillets (we used Blue Trevally)
- 1 punnet cherry tomatoes
- 1 tsp Chilli flakes
- 10 grinds black pepper
- 1 zest of one lemon and its juice
- 70 g pecorino cheese 70 % (grated)
- 30 g parmesan 30 % (grated)
- 6 cockles optional (if you can get them)
- 500 g pasta of your choice we used organic spaghetti
Remove prawn heads from raw prawns and saute in olive oil and half the wine until juice is released
Heat olive oil in a skillet and saute shallots, garlic and herbs de provence for five minutes or until translucent and softened
Add white wine, and prawn head juice and cover, simmering for 5 minutes
Add prawn bodies and simmer for a few minutes then add fish pieces, cherry tomatoes, chilli and black pepper. Continue to simmer, uncovered until fish and prawns are cooked through
Stir through lemon zest, then take one serving of the seafood marinara and heat with a mix of the grated cheeses, until melted.
Serve mixed through pasta of your choice with a squeeze of lemon on top.
Keyword fish, pasta, seafood, shellfish