Story: Blake Proud’s Shark Bay Prawn & Fennel Linguine
Presenter: Blake Proud
Air Date: 4th October 2020
50ml Olive Oil + Extra for Serving
6 Garlic Cloves roughly chopped
1 fennel Bulb thinly sliced
1 TBL Fennel Seeds toasted and crushed
1 TSP Chilli Flakes
500g Cherry Tomatoes
300-400g Linguini Pasta or Fettuccini
125ml Dry White Wine + Some to drink
500g prawns (meat only shells on, heads on HOWEVER YOU WANT THEM)
75g of Pistachio Nuts or Sunflower Seeds toasted and crushed
- Start by bringing a big pot of salted water to the boil.
- While we are waiting for the water to boil start by adding some oil to a large skillet or large pot. Add your oil and throw in your garlic and fennel stirring until soft and brown.
- Add your crushed Fennel seeds chili flakes and anchovy's, stirring and breaking up the anchovy. Add the tomatoes and cook until they have all burst and started to caramelize. Taste and season with salt and pepper at this stage if needed.
- Add in the wine and leave to simmer and reduce by half.
- By now your water should be boiling so bang your pasta in and cook according to the instructions on the packet. I like cooking until just before el dente – better to go a little under with pasta to stop over cooking in the next step.
- Take your prawns. You can deshell them, however you could throw these in whole if that how you like it but for now these are ready to go into the tomato mixture. If it is becoming a little too thick add a splash more wine to help poach the prawns and scallops. Simmer with the lid ON for about 5-7 minutes.
- Once your pasta is cooked drain it off. If your pot or skillet holding the tomato sauce allows tip the pasta in and toss it all together otherwise find a large bowl to transfer the tomato sauce to and gradually mix in the pasta to that.
- Serve in to a large platter and garnish with fresh parsley, more chilli if you like, crushed sunflower seeds or pistachio nuts for a bit of texture and wedges of lemon. Don't forget some crusty bread to soak up the sauce.
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