Bianco Marinara with Fennel Linguine


1.5kg Seafood marinara mix
Olive oil
50gm Sambuka
Fresh fennel, sliced
1 Clove garlic, chopped
Fresh parsley
1 red chili
5 roma tomatoes
1 packet San Remo linguine
Salt and Pepper


Cook pasta in salted, boiling water for ten minutes. Drain, cover with water, and set aside.

Heat oil in pan. Add garlic and fennel, and fry for a couple of minutes. Add chili and roma tomatoes, and cook for five minutes. Add marinara mix, and the chopped top of the fennel, and cover. Cook for 10-15 minutes, or until seafood is cooked through.

Add sambuka and pasta. Finish pasta in pan for a couple of minutes with the lid on. Serve with cheese, salt, and pepper as desired.

Want to try this at home? Download the recipe and watch the two Michaels’ attempt!