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Fish Linguine: Date Added: 13 Nov 2009
Listed in: Pasta

Drizzle of extra virgin olive oil
1 clove garlic, grated
1 x bulb fennel, herby tops removed and reserved
4 x anchovies
1/2 x red onion
Pinch salt
2 x red mullet fillets, skin on, scaled and pinboned
1 x lemon, zested
Splash white wine
Good glug of good extra virgin olive oil
Freshly ground black pepper
1 x red chilli, seeds removed and finely chopped
9 oz dried linguine

Cooking Instructions

Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top.

Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chilli.

Turn the heat down and add the juice from ½ the lemon and some fennel tops. Meanwhile cook the linguine in boiling, salted water until al dente. Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

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Mesures liquides Mesures solides Température Cuisson au gaz

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