Italian
Spaghetti with Gurnard
by Chef in Camicia · 306K subscribers on YouTube
A perfect summer pasta dish with gurnard, cherry tomatoes, and a light white wine sauce. Easy to make and full of Mediterranean flavors.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1h 15min
- Servings
- 4
- Difficulty
- easy
Ingredients
11 items- 360 gSpaghetti
- 2 pcsGallinella di Mare500 g each, cleaned
- 400 gCherry Tomatoescherry or date tomatoes
- 2 pcsGarliccloves
- 2 pcsFresh Spring Onion
- 9 pcsParsley Stems8–10 stalks
- 1 bunchFresh Parsley
- White Wineto deglaze
- Chili Pepperto taste
- Saltfor pasta water and to taste
- Olio d'Oliva Extra Verginefor sautéing and finishing
Method
- Prepare a soffritto by finely chopping spring onion, garlic, and chili pepper. Sauté in olive oil over medium heat.
- Cut cherry tomatoes in half and add them to the pan. Cook for a few minutes.
- Pour in white wine, let it evaporate, then cover the pan and cook for 10 minutes.
- Add the cleaned gurnard (gallinella) to the pan and cook until done. Remove the fish and keep it warm.
- Cook spaghetti in salted boiling water until al dente. Reserve some pasta water.
- Transfer the spaghetti to the pan with the sauce. Sauté together, adding pasta water if needed to achieve a creamy consistency.
- Off the heat, add a stream of olive oil and mix well.
- Serve the spaghetti with the gurnard on top. Garnish with fresh parsley.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
