SAMPHIRE AND PRAWN LINGUINE WITH SHELL OIL

Image Harriet Harcourt / Styling and Recipe[e Kate Flower

If you haven’t yet tried cooking native Australian plants in your kitchen, samphire is a pretty approachable place to start. The beautiful samphire used in this easy prawn pasta recipe is from the clever folks at Moojepin Foods who are creating delicious saline products for chefs and home cooks to enhance their dishes. Samphire have long slender stems and offer a firm texture and salty flavour. They are often also known as Sea Asparagus and are best steamed or sautéed lightly. Make sure you take the time to use your prawns shells to create the luscious shell oil which finishes this pasta dish off so perfectly and is a great way to make use of something that is often discarded,

Enjoy x Kate

Samphire and Prawn Linguini with shell oil

SERVES 2

Ingredients

220g linguine, cooked as per packet instructions

16 prawns, peeled, shells reserved

50g Samphire Moojepin

1 tbsp butter

1 tsp olive oil

1 lemon, zest and juice to finish

1 small garlic, crushed

Shell Oil

½ cup olive oil Great Southern Groves

Reserved prawn shells

Method

To make shell oil, combine prawn shells and olive oil in a small saucepan over medium heat. Gently simmer for 10 minutes or longer to develop rich flavours and colour in the oil.

Strain oil and discard shells.

Cook pasta as per instructions.

In a frypan, melt butter and oil.

Cook prawns and garlic over a medium to high heat in a fry pan, 2 minutes each side, until coloured and cooked through.

In the final minute of cooking, add Samphire to the pan and toss to lightly cook. Samphire should brighten in colour and remain firm.

Drain pasta, toss through prawns, Samphire, shell oil and lemon zest.

Serve with a wedge of lemon.

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Cook’s Note