BeanScene Magazine

Linguine with red mullet

Linguine with red mullet

By Armando Percuoco

Linguine con triglie                   

Serves 8

800g linguine
9 red mullets (approx. 14cm long)
3 tbsp salted capers (avoid those in vinegar)
2 garlic cloves, chopped
4 Roma tomatoes, chopped
4 stems of parsley, torn into small pieces
1½ cups olive oil
3 tbsp salt
Chilli oil (optional)
Salt and pepper

Soak the capers in warm water for 1 hour beforehand, changing the water after half an hour. Strain and dry on a paper towel.
In a small saucepan, add 2 tablespoons of olive oil. Heat until very hot, then fry the capers for no more than 2 minutes. Remove using a slotted spoon and drain on an absorbent paper towel.
Clean, gut and fillet the mullets, setting aside 8 fillets. Chop the remaining fillets.
Bring a large pot of water to the boil. Add the salt and bring back to the boil. Add the pasta, stirring frequently, and cook until al dente. This should take approximately 6 minutes.
Add the remaining oil to a large fry pan and heat on a medium heat. Add the garlic and fry until golden, then add the chopped mullets. Toss for 1 minute, then add the tomatoes and leave to cook over a low heat until the pasta is cooked.
In the meantime, smear a non-stick fry pan with some oil and cook the mullet fillets for 2 minutes on each side. Once cooked, place on an absorbent paper towel.
Once the pasta is cooked, strain it, retaining a quarter of a cup of the cooking water. Add the pasta to the fry pan with the chopped mullet sauce, then add the reserved pasta water. Fold for 1-1.5 minutes on a high heat. Season with salt and pepper. Divide the pasta among bowls and serve with 1 mullet fillet on each. Scatter some capers and parsley over the top. Add chilli oil if desired.

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