Presenting the best in Australian seafood, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen, Victoria) fragrant King Valley Pinot Grigio.
2 tbsp extra virgin olive oil
1 brown onion, peeled and finely diced
2 garlic cloves (large), peeled and finely diced]
1 fennel bulb (small), diced (reserve green fronds for garnish)
1 cup Buller Wines King Valley Pinot Grigio
1 pinch saffron threads
2 tbsp tomato paste
1 cup fine quality seafood stock
6 large tomatoes, de-seeded and diced
2 tbsp Long Lane (Mansfield) small salted capers
1/2 cup continental (flat leaf) parsley, chopped roughly
1/4 cup fresh tarragon leaves, chopped roughly
Zest of 1 Lemon
Salt and pepper
500g fresh-made linguine, cooked in salted water until al dente
1 wedge parmigiano-reggiano, grated
500g fresh seafood mix, to include:
blue-eye trevalla pieces (diced to 2cm squares), fresh king prawns, green-lipped mussels cleaned and debearded, vongole (or pipis), baby calamari tubes flesh cleaned and scored with a diamond pattern.
1. In a large heavy-based saucepan, bring extra virgin olive oil to a medium heat and sauté onion, garlic and fennel until soft and transparent in colour.
2. Lay fish pieces, prawns and calamari into the saucepan and allow to cook for 3-4 minutes. Turning is not required. Remove seafood pieces from the saucepan and set aside.
3. With saucepan still on a medium heat add mussels and vongole then deglaze with white wine. This steams and opens the the shellfish.
4. When shells begin to open, remove shellfish from the pan and set aside with other cooked seafood pieces. Be sure to retain the pan juices and vegetable ingredients.
5. Add saffron threads to the pan juices and stir in tomato paste with a wooden spoon.
6. Add seafood stock, diced tomatoes and capers to the pan, bring to the boil and reduce heat to a simmer. Simmer to reduce liquid by two thirds.
7. Return cooked seafood to the pan and continue to simmer for 3 to 4 minutes to warm seafood and complete the marinara sauce. Add al dente linguine to pan then toss through fresh herbs and lemon zest.
Season to taste and serve in a large bowl topped with freshly-grated parmigiano-reggiano and garnish with fresh fennel fronds.