Main content

Bianco Marinara with Fennel Linguine

Bring the taste of Italy to the table with this tasty pasta dish by Zucca’s Adam Swanson.



  • 1.

    Cook pasta as per packet directions.

  • 2.

    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.

  • 3.

    Take a pan and place on medium/high heat, add olive oil and heat for a minute.

  • 4.

    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.

  • 5.

    Add calamari and prawns and cook for a further 2 to 3 minutes or until cooked.

  • 6.

    Deglaze pan with Ouzo, and cook for 1minute.

  • 7.

    Add fish stock and thinly sliced fennel, cover pan with lid and turn down heat to low.

  • 8.

    Cook until cockles are opened.

  • 9.

    Check seasoning, adding salt & pepper if required. Add pasta to pan and toss thoroughly.


Preparation Time: 15 minutes

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Bianco Marinara with Fennel Linguine.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 3 ratings