Foodie Friday: Mark Olive’s lemon myrtle prawn linguine


This classic pasta dish is perfect for both quick weeknight dinners and special occasions. This week’s recipe is by chef Mark Olive, an ambassador for the Aquaculture Stewardship Council, a non-profit organisation that encourages responsible seafood eating and supports local producers.


Mark Olive’s lemon myrtle prawn linguine

An easy-to-make pasta recipe with a subtle balance of tangy and savoury flavours.
Servings 4 people


  • 12 large green Pacific Reef black tiger prawns
  • 330 g fresh pasta or dried egg fettuccine
  • 800 g fresh crushed tomatoes or 2 tins crushed tomatoes
  • 2 large tomatoes
  • 1 cup red wine
  • 2 tsp ground lemon myrtle
  • 2 tsp ground bush tomato
  • 2 tsp saltbush
  • 2 tsp ground mountain pepper
  • 2 tsp honey
  • 1/3 cup chopped fresh parsley
  • grated pecorino/parmesan cheese


  • Clean, peel and devein prawns and set aside in the fridge.
  • In a saucepan on low heat, pour in the crushed tomatoes.
  • Add the wine and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture before stirring through the honey.
  • In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
  • Remove prawns from the fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
  • Drain the pasta and allow any moisture to steam off, then fold through the sauce.
  • Serve immediately with grated cheese and a sprinkle of lemon myrtle.
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The post Foodie Friday: Mark Olive’s lemon myrtle prawn linguine appeared first on The Interiors Addict.

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