Linguine with curried red mullet

Linguine with curried red mullet

Linguine con triglie al curry

By
From
Pasta
Serves
4
Photographer
Laura Edwards

One of the most delicate fish, the red mullet has only one disadvantage, its bones. However, its rich-tasting flesh is worth it, I promise! The Italians have been exploring the new wave of spices, and several are now used in the first Italian attempts at ‘fusion’ cooking. (In fact the use of spices is a rediscovery because they were used in Italy in the Middle Ages.) One of their favourite spice mixtures is curry powder which, if used minimally and not generously as in the Indian way, adds a completely new dimension of flavouring.

Ingredients

Quantity Ingredient
400g dried linguine pasta
salt and plenty of pepper, to taste

Sauce

Quantity Ingredient
6 tablespoons olive oil
2 fresh red mullet, about 500g each, scaled and gutted
3 garlic cloves, unpeeled
1/2 small hot red chilli, finely chopped
100ml white wine
680g good-quality tomato passata
1 teaspoon mild curry powder
2 bay leaves
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra to serve

Method

  1. Heat the oil in a frying pan, and add the fish, the unpeeled garlic and the chilli. Fry the fish gently for 10 minutes on each side, then add the wine and leave to cool down. Take the fish out of the pan and fillet them: discard the fish heads and all the bones and set the flesh aside. Add the tomato passata to the juices in the frying pan along with the curry powder and bay leaves. Simmer a little, about 10 minutes, then add the fish meat, the parsley and salt and pepper to taste.
  2. Cook the pasta in plenty of boiling salted water for 7–8 minutes or until al dente. Drain well, add to the sauce, mix well and serve hot.

Alternatives

  • You could use spaghettini or tagliatelle instead of the linguine, and the red mullet could be replaced by cod or scallops.
Tags:
Antonio
Carluccio
pasta
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