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Prawn Linguini with Tomato, Chilli, Fennel and Rocket

To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, The Vintage Restaurant has put together a beautiful prawn linguini w tomato, chilli, fennel and rocket the you can make at home OR come and try during the Wine and Food Month festivities which commence on June 1, 2013!


  • 140g peeled raw prawns

  • 160g cooked linguini

  • ¼ tsp dried red chillies, crumbled

  • 1tbs fennel, diced

  • 2tbs sugo

  • 6 cherry tomatoes, halved

  • 2 cloves garlic, peeled and finely chopped

  • Splash of white wine

  • 2 handfuls rocket, roughly chopped

  • 1 juice and zest of a lemon

  • 2tbs pangrattato

  • 3 lugs extra virgin olive oil


  • 1.

    Heat pasta, heat 3 good lugs of extra virgin olive oil in a large frypan and toss in the garlic and chilli.

  • 2.

    As the garlic begins to colour, add the prawns, fennel and sauté them for a minute.

  • 3.

    Add cherry tomatoes and deglaze with wine

  • 4.

    Add sugo and simmer for a couple of minutes.

  • 5.

    Toss the linguini with the sauce, squeeze in lemon juice

  • 6.

    Add half the chopped rocket, adding a little of the cooking water from the pasta to loosen the sauce and correct the seasoning.

  • 7.

    Plate up pasta and sprinkle with the grated lemon zest and the rest of the rocket and pangrattato.


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