Linguine with spatula. I love fish sauce and I must say that, In this case, the simplicity is charged. A nice plate of linguine with cherry tomatoes, fish flag or any other white fish, herbs, garlic, a pinch of lemon zest and white wine for me represents a delicacy which I don't resist. The flavors of the fish are enhanced to perfection by the acidity of the tomato and lemon and garlic scents, parsley, Wild fennel and thyme I carry home immediately, in Sicily. How do I know I'm a huge admirer of banner fish, I buy whenever I can: I find that the sauce made with fish flag is particularly tasty and yet gentle. Moreover, If season the pasta as I do, with lots and lots of fish, is also a great dish.
Ingredients for 4 people:
- 360 grams of linguine
- 800 grams of fish filleted flag, with the bones and the head apart
- 300 grams of tomatoes or Piccadilly
- parsley, fennel, lemon thyme as required
- 2 cloves of garlic
- salt and pepper
- 8 Tablespoons extra virgin olive oil
- half a glass of dry white wine
Do purge the head of the spatula for 15 minutes under running water, then dry it with care. Put the oil in a saucepan, the garlic and some branches of herbs and sauté until feel release perfumes, then join the bones and head of the spatula. Season with salt and add the tomatoes peeled and internal (Cross slit and plunge them in boiling water for a minute, you will Peel without doing tantrums). Deglaze with white wine, evaporate the alcohol part, cover and cook for 20 minutes.
At this point, remove the tomatoes and set aside, then filter the fish sauce through a strainer to mesh netting. Place in a pan the fish sauce (It will be quite liquid) and tomatoes, combine one tablespoon of chopped parsley and bring to a boil, Next, add the fillets of spatula, that in the comic lesseranno absorbing any flavor. Fire off, adjust the salt if necessary and add the grated lemon rind.
Boil the pasta in salted water, drain it al dente and finish cooking in the Pan mantecandola with fish sauce and fish fillets. Complete with another little’ chopped parsley and serve. Bon appétit!
THE PAIRING: In this combination, does the Bill all the subtlety of a Pinot Blanc, a vine widely used it finds favorable climates in South Tyrol to the ultimate expression. We chose the Pinot Blanc produced by Cantina Caldaro (300 acres of vineyards and over 400 members). This wine is characterized by scents of golden Apple and PEAR, with a mild taste, tangy and fruity finish.