Pasta Marinara

PASTA MARINARA

Fresh seafood in a creamy white wine sauce that enhances the gentle flavour of the seafood, served with hand made pasta.

INGRIEDENTS

Prawns, oysters and fish pieces, about 250 grams.

SAUCE

3/4 Cup white wine

1 cup cream

1 tsp lemon juice

1/4 tsp chilli flakes

2 cloves crushed garlic

1/2 cup 

1 TBS butter

METHOD

Sear seafood in hot skillet, when almost cooked put aside.

In same skillet, melt butter, add garlic and chilli cook for about 2 minuets

Add lemon juice and white wine, simmer and reduce by half, add cream simmer until it thickens, add seafood and parsley bring to a simmer cover and put aside to rest for 4 minutes. Spoon over fresh cooked pasta.

PASTA

Two cups of pasta flour three eggs.

Make well in flour, break eggs into well combine well knead for 5 minutes.

Wrap in glad wrap and rest for 30 - 50 minutes.

Cut in halves, roll out very thin, dust both sides with flour, roll loosely, cut thin slices off roll with sharp knife.

Boil in water with 1/2 tsp salt until cooked.