LINGUETTE

FELLINI RISTORANTE E BAR LEVEL 1, MARINA MIRAGE, MAIN BEACH

Thankfully winters on the Gold Coast are never harsh enough to scratch seafood from the menu as in some Meditteranean climes where stormy seas can play havoc with supply. Fellini’s linguette ai fruitti di mare has been one of its most popular dishes since the restaurant opened more than 20 years ago. Prawns are sourced from the trawlers next door, along with local cuttlefish meat, fish and mussels and baby clams from Coffin Bay in South Australia. Fellini head chef Richard Burt says the secret to the dish is keeping the mussels alive until cooking to release the taste of the sea into the sauce with its base of ripened tomatoes. It’s served on long, thin, flat pasta handmade by pasta maker Raffaele di Benedetto.