Seafood Linguine with Fennel

Seafood Linguine with Fennel

Bring seafood linguine with fennel to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Witbier when the food is ready.

Ingredients

Serves 4

• 350 g linguine

• 200 g raw peeled prawns

• 250 g skinless white fish, cubed

• 1 fennel bulb, thinly sliced

• 400 g tin chopped tomatoes

• 2 garlic cloves, sliced

• 2 tbsp olive oil

• 1 lemon

• 15 g parsley

Instructions

1. Soften fennel in oil for 10 minutes, add garlic for 1 minute, then tomatoes and simmer for 15 minutes.

2. Cook linguine following packet and reserve a mug of pasta water.

3. Add fish and prawns to sauce and simmer for 5–7 minutes until prawns are opaque and fish reaches 63°C.

4. Toss in pasta, parsley and lemon zest. Loosen with pasta water and serve with lemon wedges.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Witbier. Citrus peel and coriander notes echo fresh herbs and lemon, while soft wheat character avoids overwhelming the food. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.