Tuesday, February 3, 2009

Fish, chilli, olive and white wine pasta

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 300g spaghetti or fettucine
* 1/4 cup (60ml) olive oil
* 2 garlic cloves, finely chopped
* 1/2 teaspoon dried chilli flakes
* 1/4 cup (60ml) white wine
* 1/3 cup (50g) pitted kalamata olives
* 1/4 cup chopped flat-leaf parsley
* salt and cracked black pepper
* 4-8 whiting or small snapper fillets, skin on
* lemon wedges, to serve

1. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.
3. Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).
4. Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.

Simply Food - Page 5
Recipe by Kate Murdoch


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