Presenting the best<\/a> in Australian<\/a> seafood<\/a>, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen<\/a>, Victoria<\/a>) fragrant King Valley<\/a> Pinot Grigio.<\/strong><\/p>\n Serves 6<\/strong><\/p>\n 2 tbsp extra virgin olive oil<\/a> Method<\/strong><\/p>\n 1. In a large heavy-based saucepan, bring extra virgin olive oil to a medium heat and saut\u00e9 onion, garlic and fennel until soft and transparent in colour.<\/p>\n 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.<\/p>\n
\n1 brown onion, peeled and finely diced
\n2 garlic cloves (large), peeled and finely diced]
\n1 fennel bulb (small), diced (reserve green fronds for garnish)
\n1 cup Buller Wines King Valley Pinot Grigio
\n1 pinch saffron threads
\n2 tbsp tomato paste
\n1 cup fine quality seafood stock
\n6 large tomatoes, de-seeded and diced
\n2 tbsp Long Lane (Mansfield) small salted capers
\n1\/2 cup continental (flat leaf) parsley, chopped roughly
\n1\/4 cup fresh tarragon leaves, chopped roughly
\nZest of 1 Lemon
\nSalt and pepper
\n500g fresh-made linguine, cooked in salted water until al dente
\n1 wedge parmigiano-reggiano, grated
\n500g fresh seafood mix, to include:
\nblue-eye trevalla pieces (diced to 2cm squares), fresh king prawns, green-lipped mussels<\/a> cleaned and debearded, vongole (or pipis), baby calamari tubes flesh cleaned and scored with a diamond pattern.<\/p>\n