This classic pasta dish is perfect for both quick weeknight dinners and special occasions. This week’s recipe is by chef Mark Olive, an ambassador for the Aquaculture Stewardship Council, a non-profit organisation that encourages responsible seafood eating and supports local producers.
Mark Olive’s lemon myrtle prawn linguine
- 12 large green Pacific Reef black tiger prawns
- 330 g fresh pasta or dried egg fettuccine
- 800 g fresh crushed tomatoes or 2 tins crushed tomatoes
- 2 large tomatoes
- 1 cup red wine
- 2 tsp ground lemon myrtle
- 2 tsp ground bush tomato
- 2 tsp saltbush
- 2 tsp ground mountain pepper
- 2 tsp honey
- 1/3 cup chopped fresh parsley
- grated pecorino/parmesan cheese
- Clean, peel and devein prawns and set aside in the fridge.
- In a saucepan on low heat, pour in the crushed tomatoes.
- Add the wine and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture before stirring through the honey.
- In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
- Remove prawns from the fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
- Drain the pasta and allow any moisture to steam off, then fold through the sauce.
- Serve immediately with grated cheese and a sprinkle of lemon myrtle.