FISH PASTA
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 it is paramount that you use only the freshest fish!
Serves 4
2 Tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1 long red chillies, seeded and finely chopped or a pinch of dried chilli (optional)
350ml dry white wine (optional)
500g fish fillets, cut into small chunks
Sea salt
400g linguine or spaghetti
Small handful finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Dried chilli flakes
If you have a handful of ripe cherry tomatoes these are a lovely addition.
1-2 lemons to serve
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 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!
Serves 4
2 Tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1 long red chillies, seeded and finely chopped or a pinch of dried chilli (optional)
350ml dry white wine (optional)
500g fish fillets, cut into small chunks
Sea salt
400g linguine or spaghetti
Small handful finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Dried chilli flakes
If you have a handful of ripe cherry tomatoes these are a lovely addition.
1-2 lemons to serve
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 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!
Alison Lambert
