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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
Keyword fish, pasta, seafood, shellfish
Servings 6 servings

Ingredients

  • 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

Instructions

  • 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.