THIS week, our chefs have prepared some delicious fish pasta recipes that have gone down a treat with our clients. Both these recipes are very delicate in flavour, so don’t be afraid to use plenty of seasoning.
To prepare this Pasta with Sardines and Fennel you will need 1 kg small fresh sardines, filleted; 1 small bulb fennel, quartered, core removed and very thinly sliced; 3 slices white bread, crusts removed; 185ml olive oil 500g linguini; 2 garlic cloves, crushed with the back of the knife; 1 finely sliced spring onion.
These quantities are enough for 6.
Start by crumbling the bread into coarse crumbs. Heat three tablespoons of oil in a pan and fry the crumbs until golden, then transfer them onto a small bowl.
In the meantime, cook the pasta in plenty of boiling salted water.
Heat the remaining oil in a large non stick frying pan, add the garlic, fennel and spring onion and sauté for a couple of minutes, then add the sardines.
Continue to cook for a few minutes on a high heat, flipping them around in the pan, taking care not to break them up. Remove them from the heat when ready.
Drain the pasta and keep some of the cooking water. Transfer the pasta and sardines to a large mixing bowl and carefully toss together, adding some of the cooking water if necessary. Serve immediately with a scatter of the breadcrumbs and lots of fresh black pepper.
For Spaghetti with Squid and Spinach you need around 650g of squid (or calamari), fresh or frozen. You will also need four tablespoons olive oil; one tablespoon chopped fresh flat leaf parsley; one small dried red chilli, chopped; three crushed garlic cloves; 125ml white wine; two tomatoes, chopped; 250ml fish stock or water; 200g chopped spinach and 350g spaghetti.
Cut the squid into small pieces about an inch in size. Gently heat three tablespoons of the olive oil in a frying pan, add the squid, parsley, chilli and two of the garlic cloves, then season with salt and cook for a further 10 minutes or so, until the squid is lightly golden.
Add the wine and, once it is nearly evaporated, add the tomato and cook until reduced. Gradually add the fish stock or water, adding more as it is absorbed. Lower the heat, cover the pan and simmer for about one hour, topping up with a little water or stock as the liquid is absorbed.
Meanwhile, heat the remaining tablespoon of olive oil and garlic in another pan, add the spinach and cook until wilted, then remove from the heat and set aside.
About 10 minutes before the squid is ready, add the spinach to the sauce and simmer uncovered for the last 10 minutes so that the flavours blend well. Check the seasoning.
Meanwhile, cook the pasta in plenty of boiling salted water. Once “al dente”, drain it well and remember to keep a little of the cooking water.
Finish by mixing the pasta into the squid, adding some of the cooking water if you feel more liquid is needed. Serve with a drizzle of good olive oil.