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Prawns, Pipis & Fish Linguini with Cherry Tomatoes & Basil: Serves 4


Scarborough’s winemaker Jerome and his wife Liz are keen pasta makers, so when we get our hands on some delicious fresh seafood they will churn out a batch of their homemade pasta for this recipe. And because Scarbie patriarch Ian is so damn hard to buy presents for, his birthday present often consists of homemade pasta. Not a bad present, right?


1 punnet cherry tomatoes

extra virgin olive oil

1 onion, diced
4 garlic cloves, smashed
1kg de-sanded pipis

100ml Scarborough Offshoot Vermentino 

1/2L fish stock

100ml double cream

500g linguini
12 Australian green prawns, peeled and deveined
400g snapper or flathead, cut into 3cm cubes
1 lemon, juiced and zested

40g baby capers, rinsed
1 bunch basil, leaves picked


Preheat oven to 120C. Place tomatoes on a baking tray, drizzle with olive oil, season and cook in oven for 40 minutes. Tomatoes will be slightly dehydrated.
In a large pan, heat olive oil and fry onion and garlic until soft. Add pipis and wine. When pipis open, remove from liquid. Add fish stock and reduce by half. Then add cream and return to boil until sauce slightly thickens. Strain sauce through a fine sieve and season. 
In another saucepan, boil 4L of water and cook pasta to the manufacturer’s instructions. When pasta is ready, reheat pasta sauce in pan, add prawns and fish and gently cook for 2-3 minutes. Add pipis, lemon juice, zest and capers. 
Strain pasta keeping up to 1 cup cooking liquid aside. Add pasta to sauce and toss gently, adding cooking liquid to make a nice coating sauce. Garnish with tomatoes and torn basil. Serve with Scarborough’s Offshoot Vermentino.

Prawns, Pipis & Fish Linguini with Cherry Tomatoes & Basil