Ingredients
- 2 Tbsp extra-virgin olive oil
- 350ml dry white wine (optional)
- 4 garlic cloves, thinly sliced
- 500g fish fillets, cut into small chunks
- 400g linguine or spaghetti Freshly ground black pepper
- Dried chilli flakes Sea salt
- 1-2 lemons to serve
- 1 long red chillies, seeded and finely chopped or a pinch of dried chilli (optional)
- Small handful finely chopped fresh flat-leaf parsley
- If you have a handful of ripe cherry tomatoes these are a lovely addition.
FISH PASTA
Method
- Bring a large pot of heavily salted water to the boil (this will be to cook your pasta)
- Heat a large fry pan up to medium-hot add the oil, garlic, and chilli and cook until the garlic just starts to turn a light golden brown
- Add the wine if using or try water and a squeeze of lemon juice
- Let the liquid boil until it reduces by half
- Add the fish, (if using cherry tomatoes, add them now) season with a little salt and freshly ground pepper
- Cook until the fish is tender, turn down the heat and cook the pasta
- To cook the pasta; if using fresh it will only take about 3 minutes or if using dry pasta I would suggest reading the directions on the packet
- Remember that pasta should always be al-dente (firm to the bite)
- Drain immediately when cooked but remember to keep a few tablespoons of cooking water as it is useful to adjust your sauce
- Add the pasta to the sauce, sprinkle with chopped parsley and check for seasoning
- Adjust if necessary, toss well to combine
- Serve with a little more olive oil drizzled on top and plenty of lemon wedges!
Comments
When we think of pasta we don’t always think to match it with fish. This is a simple, yet classic way to combine the both. Don’t feel as though you have to use expensive fish; gurnard, monkfish, mackerel and elephant all are fantastic varieties of fish with slightly different textures and tastes. It is worth experimenting, but use only the freshest fish!
Thank you to Edmonds Fish for supporting this demonstration.
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