Red Mullet With Linguine Tossed In Chilli And Garlic
In this recipe, delicate strands of homemade linguine are lovingly crafted from '00' flour, eggs, and a touch of olive oil, resulting in pasta perfection. The pasta is then paired with a vibrant red mullet sauce infused with red chilli, garlic, and a splash of white wine, creating a flavorful and satisfying dish with a hint of Mediterranean flair. Finish it off with fresh herbs and a sprinkle of lemon zest for a bright and refreshing touch. Get ready to enjoy a taste of Italy right in your own kitchen!
— Constant Cookbook
Ingredients
- 300g/10½oz Italian ‘00’ flour
- 3 free-range eggs
- 1 tbsp olive oil
- pinch salt
- 4 tsp finely sliced red chilli
- 4 tsp finely sliced garlic
- 125ml/4fl oz white wine
- 125ml/4fl oz fish or vegetable stock
- 4 whole red mullet
- 2 tbsp flatleaf parsley
- 1 tbsp basil
- 1 lemon
- salt and freshly ground black pepper
Instructions
- For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine.
- Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth.
- Wrap the pasta dough in cling film and rest in the fridge for 30 minutes.
- Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick.
- Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting.
- Change to the linguine cutter on the pasta machine and pass the pasta through once more.
- Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry.
- For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened.
- Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced.
- Add the stock to the mullet and cook until reduced again.
- Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender.
- Drain the pasta and stir straight into the sauce.
- Finish with the herbs and lemon zest then season with salt and freshly ground black pepper.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
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