Spaghetti with Sea Bass, Raisins, and Pine Nuts
Pasta and Pizza | World cuisine
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Spaghetti with sea bass, raisins, and pine nuts
Ingredients
- Spaghetti - 5.6 oz
- Scorpion fish fillet - 6.3 oz
- Fennel - 5.3 oz
- Raisins - 1.8 oz
- Pistachios - 0.7 oz
- Garlic - 1 clove
- Mild Chili Spice - 1 piece
- Parsley - 0.2 oz
- Butter - 0.4 oz
- Dry White Wine - 3 fl oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Cook the spaghetti in salted water for 7 minutes, then drain and reserve the water for the sauce.
Step 2
Soak the raisins in hot water for 5 minutes, then squeeze and dry with a paper towel; slice the fennel stalk as thinly as possible, crush the garlic, peel and finely chop it, cut 2 thin slices of chili pepper, and finely chop the parsley; cut the fish fillet into large cubes.
Step 3
Toast the pine nuts in a pan over medium heat for 1 minute; set aside.
Step 4
Heat 2 tablespoons of olive oil in a pan and sear the fish on one side over high heat until golden brown for 30 seconds.
Step 5
Add the 2 thin slices of chili pepper, fennel stalk, raisins, garlic, butter, half of the nuts, 100 ml of dry white wine, and warm the sauce over high heat for 1 minute.
Step 6
Add the spaghetti to the sauce, drizzle with olive oil, add the remaining nuts, season with salt and pepper, mix, and simmer together over medium heat for another 1 minute.
Step 7
Serve the pasta on plates, sprinkle with chopped parsley, drizzle with olive oil, and enjoy.
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