Prawn and extra virgin olive oil linguini

James Kummrow, Little Wing Foods, Serves 4


500g linguine

12 large prawns, peeled and chopped

1L fish stock (or vegetable)

100ml Mount Zero lemon pressed extra virgin olive oil

100ml white wine (dry)

1 punnet cherry tomatoes

4 garlic cloves, peeled

2 shallots, peeled

1 long red chilli

1 long green chilli

1 cup flat leaf parsley leaves

1 lemon, juice only

Pink Lake salt, to taste


  1. Boil water with enough salt to taste like the ocean, cooking pasta according to the manufacturer's instructions until al dente.
  2. Finely chop garlic, shallot, red & green chilli.
  3. On low to medium heat, add half the lemon oil and add garlic, shallot, chilli, and a generous pinch of salt. Cook gently until vegetables start to soften and begin to stick.
  4. Add prawn, cooking until 50% cooked through.
  5. Deglaze pan with wine, scraping the pan.
  6. Add stock, and bring to a rapid boil.
  7. Add cooked pasta then remove from heat.
  8. Toss contents vigorously.
  9. Add parsley leaves, lemon juice and season with salt.
  10. Plate up and finish with an additional drizzle of fresh lemon pressed extra virgin olive oil.
Cle-ann Stampolidis & Shelby Chalmers

Recipe Ingredients from the Mount Zero Range