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Bianco Marinara with Fennel Linguine

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


  • 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


  • 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

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