Ingredients
- 250g/ 8 oz firm white fish fillets
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika
- 1/2 tsp red chilli flakes
- 1/2 tsp nutmeg powder
- 1/2 tsp caster sugar
- 3/4 tsp salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Pasta:
- 250g/8 oz linguine pasta
- 1 tbsp cooking / kosher salt , for pasta water
- 1 1/2 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 3/4 cup tomato passata
Garnish:
- 1 tbsp finely chopped parsley
- Parmesan cheese , finely grated, for serving
Pangrattato
- 1 cup stale bread like sourdough, ciabatta , crusts removed chopped to cruton size
- 2 tsp extra virgin olive oil and salt
Instructions
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Preheat a large deep skillet pan. Toast black peppercorn and fennel for 2 minutes. Transfer to a mortar and use a pestle and grind to a powder.
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Transfer to a medium bowl and set aside.
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Boil 3 litres of water with the cooking salt. Cook the pasta, scoop out 1 1/2 cups pasta cooking water. Then drain in and leave until ready to use.
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Heat olive oil. Add garlic and the fish and cook for 2 minutes. Add tomato passata. Simmer for 5 minutes and add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.
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Add pasta and 3/4 of the parsley. Toss for 1 minute. Most of the fish will break up into flakes. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.
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Serve - Sprinkle with pasta, pangrattato and parmesan. Eat immediately!
Pangrattato - Toss bread, oil and salt in a bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp.