Bianco Marinara with Fennel Linguine

Cook time 15 minutes
Servings 6


500g San Remo Linguine
2kg cockles
1/2 cup extra virgin olive oil
3 tbs garlic, crushed
1 tbs red chilli, chopped
2 medium calamari, cleaned and cut into strips
8 large green prawn tails
1/2 cup of Ouzo
2 cup fish stock
2 fresh fennel bulb, thinly sliced
1/2 cup flat leaf parsley, chopped
Salt and pepper

Bianco Marinara with Fennel Linguine


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 3 minutes, 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.

Deglaze 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.