Locally sourced red mullet works brilliantly in this Leigh take on an Italian classic! Flaky fish weaved through the linguine with hits of chilli and garlic make for a filling and flavoursome dinner.
Serves 4
30 minutes
Ingredients
Olive oil
1 large red chilli, finely sliced
2 cloves garlic, finely sliced
125ml white wine
125ml fish or vegetable stock
4 whole red mullet, filleted, pin boned and cut into strips
2 tbsp parsley, roughly chopped
1 lemon
Salt
Freshly ground black pepper
Good quality Italian linguine
Method
Heat some olive oil in a frying pan. Once hot, add the chilli and garlic, and fry gently until they’re soft and smelling delicious.
Add the red mullet and fry for two more minutes, then add the white wine and cook until the liquid has almost disappeared.
Add the stock to the pan and continue cooking until the liquid has reduced again.
While your sauce is reducing, bring a pan of water to the boil, with a generous serving of salt in it. Once bubbling, add enough pasta for four people and cook according to packet instructions.
Drain the pasta and turn it straight into the sauce. Stir the sauce and the pasta together until it’s all well combined (tongs are a useful tool for this!)
Serve, adding a crunch of black pepper, a squeeze of lemon juice and a flourish of chopped parsley!
