The San Remo Story

South Australian success story San Remo have been the pasta people since 1936!

San Remo has epitomised the culture and tradition of pasta making since the company was founded by Luigi Crotti. Three generations later, the family business believes that a great pasta meal has the power to bring people together.

San Remo's manufacturing site in Adelaide combines the traditional Italian pasta making "know how"​ with the most modern technology.

In the 1990's San Remo began growing durum wheat in South Australia for the first time, to make a quality product and to help expand the market. San Remo's Durum wheat mill is one of the largest and most sophisticated in the Australian/South-East Asian region, and was specially designed for the processing of durum wheat.

Today San Remo is Australia’s number 1 pasta brand with offices across Australia and New Zealand, and exports to 35 countries throughout the world.

Read more about San Remo here.

View the episode on Channel 7 here or click the image below.

Prawn Linguine

Ingredients: (serves 4)
2 tablespoons olive oil
500g prawns, peeled with tails intact (reserve heads & shells)
300g linguine
4 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
4 plump anchovies, roughly chopped
½ bunch of basil, leaves picked and stems finely chopped
½ cup dry white wine
1 punnet cherry tomatoes, halved
2 cups rocket
1 lemon, cut into wedges

Method:
1. Heat oil in a large frying pan over medium heat. Cook prawn heads and shells for 8-10 minutes or until deep orange in colour. Remove heads and shells and discard, leaving prawn oil in the pan.

2. Meanwhile, bring a large saucepan of water to the boil.  Cook linguine for 8-10 minutes or until al dente. Reserve one cup of the cooking water.

3. Return prawn oil pan to medium-high heat. Cook garlic, chilli, anchovies and basil stems for 1-2 minutes or until fragrant. Add wine and tomatoes and cook for 3-4 minutes or until wine has reduced by half and tomatoes have broken down. Add prawns and cook for a further 2-3 minutes or until prawns are just cooked through.

4. Toss rocket and prawns through the sauce in the pan until well coated. Add just enough reserved pasta water to make the perfect sauce consistency.

5. Serve pasta garnished with basil leaves and with a squeeze of lemon juice.