Flinders Linguine with prawns, white fish, chilli and capers.

I could quite easily eat a pasta dish every single day. It has always been my favourite food and I think it always will be. Complicated or uncomplicated, a meal of pasta will always have the potential of making me feel content.

This is my Husbands and my absolute favorite dish. If we feel like spoiling ourselves and filling our bellies with pasta-ry goodness, this is what we cook. I have named it Flinders Linguine because we were in the Flinders Rangers in South Australia when we cooked it up on the camp stove on New Years Eve 2010. It was no ordinary New Years Eve dinner, it was 40+ degrees celsius, we had driven through hours of a locust plague, (the front of the car looked as though we had just driven through a massive pile of Alien goo) and we were still “in” it, but thankfully none of the locusts ended up in the pan.

It’s such a fabulous summery pasta dish and it just reminds me of home. Fresh fish, chilli, capers and parsley, yummy.

In Australia I would use a fish such as Barrumundi as it has such delicate texture with a sweet yet mild taste. As Barrumundi is not available in the UK I have just used Cod so far, but if anyone has another suggestion for me, I would be very willing to try it out.


What a view! How many people have cooked up such a yummy dish out there, I wonder?

Ingredients:

Serves 4

300g of Dried Linguine

Olive oil

1 Large Fillet of White fish

20 medium-sized raw prawns, tails on or off, your choice. And if you like you could always throw in a few more prawns depends how greedy you are 😉 Make sure they are deveined

2 tbsp Capers

1 large clove Garlic, chopped finely

250ml vegetable stock

Half a red chilli diced finely.

Large bunch of flat leaf parsley roughly chopped

Parmigiano-Reggiano grated for serving

Cracked Black Pepper

Pinch salt for pasta water

Method:

Boil enough water for the linguine, once boiling place your pasta into the pot with a pinch of salt. Make sure the pot you use is large enough for the pasta to move around as it boils, otherwise you will end up with a large clump of pasta. I always move the pasta around with a fork every now and then as it cooks just to make sure.

Heat oil in a large fry pan, once hot place the fish fillet into the oil, use a wooden spoon to gently flake the fish as it cooks, flipping it from side to side ensuring you don’t burn any of the flesh. Once it’s almost cooked add the garlic and saute.

Now add the vegetable stock and reduce. Once reduced enough that it has permeated the fish, add the capers and heat through.

Now you can cook the prawns. It’s very easy to over cook prawns and then they are sadly wasted. An overcooked prawn is better off in the bin than on someones plate. Always use raw prawns. I never understand why people choose to buy cooked prawns when making a hot dish, why on earth would you cook them twice and think it was perfectly acceptable? Dont do it, always buy raw green prawns.

So pop the prawns into the fry pan, moving them about so they take on the other flavours as they cook. Once they are orange and their tails have curled inward they are ready.

Turn the heat off. Strain your linguine and throw into the fry pan with the fish. Add a good splash of oil, in with the chilli and Parsley. Now use some tongs to lift the cooked linguine through the mix, spreading evenly through.  Add  a little cracked pepper. Serve with a little or a lot of Parmigiano-Reggiano, and enjoy.  At least we can safely bet that you wont have to bat off the locusts as you cook this one up.  x

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3 thoughts on “Flinders Linguine with prawns, white fish, chilli and capers.

  1. this has seriously got me hungry… and it’s only 10:30 am in germany at the moment. i love pasta as well, could eat it – like you – every day. lovely blog that you have Kris {oh and not to forget, thanks for the follow and the comment, it made my day}. xx Helene.

  2. I am SO with you on the prawns — who actually thinks pre-cooked prawns taste nice? It is seafood sacrilege! This is a lovely dish – nice balance of heat and acid along with the sweet seafood.

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