MoretonBay Tiger Prawns Squid Ink Linguini and Roasted Cherry Tomatoes
Ingredients:
500gPassion partners Black Squid Ink Linguini
20 large peeled Moreton Bay Tiger Prawns
20 Vine-ripened Cherry Tomatoes
4 gloves Garlic peeled and Cut in half
Chardonnay beurre blanc (reduce chardonnay, shallots and
peppercorn once liquid evaporated whisk in whole butter)
Olivado Avocado Oil
Murray River Pink salt
Freshly Ground Pepper
8 cups seafood stock
Basil to garnish
Method:
Roast cherry tomatoes and garlic cloves with a drizzle of avocado oil in a hot oven.
Boil linguini in seafood stock for 4 minutes then drain. Sear prawns with a little Avocado
oil in
hot pan till just cooked. Put Linguini, roasted tomatoes, roasted garlic on plates. Lay 5 prawns
on linguini then drizzle with Chardonnay Beurre Blanc and finish with Olivado Avocado oil.
