Lumache pasta is a pasta shape which is formed like a shell. It comes in a range of sizes, although classic lumache pasta is around the size of the first joint in the thumb.
For the prawn stock
For the pasta
Heat some olive oil in a saucepan over medium heat and sauté prawn heads and shells for about 5 minutes on high. Once nicely browned add the celery, onion, fennel and cook until they start to soften. Add garlic then tomato paste and cook for a further 2 minutes. De-glaze with white wine. Then add enough water to cover (about 1lt).
Bring to boil and simmer for 30 minutes. Once finished turn off the heat and leave to cool slightly. Strain and set aside.
Meanwhile, cook the pasta according to the packet’s instructions.
To make the pasta heat remaining olive oil in a fry pan and lightly sauté the garlic and tomatoes. Add the prawns and sauté until lightly coloured, for about 2 minutes, then add 300ml stock and reduce by half. Gently fold the pasta through, add the basil, parsley and a little olive oil to finish.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.