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Tagliatelle dressed with gilthead bream and pachino sauce

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Adjust Servings:
350 gr. Tagliatelle
2 cloves Garlic
2 sprigs Parsley
20 approx Pachino Tomatoes
Extra Virgin Olive Oil
Chilli Pepper
4 fillets Gilthead bream

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Tagliatelle dressed with gilthead bream and pachino sauce

My simple fish sauce


      An healty and appetizing way to eat fish

      • 25 minutes
      • Serves 4
      • Easy




      You can dress tagliatelle with whatever you like, also fish.

      The fish sauce is not a dish from my tradition, but I love fish with pasta more than fish as a second course; this is the reason why sometimes I like to create new first dishes dressed with fish.

      This is a simple one, you need 3/4 gilthead bream fillet, some pachino tomatoes, parsley, garlic, extra virgin olive oil and chilli pepper.

      There is a little secret to make the sauce more flavourful: prepare a fish fumet to add to the sauce and to the boiling water.



      Prepare the ingredients

      Cover the bottom of the large pan with olive oil, chop finely garlic, parsley and chilli pepper and add.
      Heat it up on the stove-top. Meanwhile fillet the gilthead bream and wipe out the fishbone. With the fish waste you can prepare a fumet.


      Fish in Fish out

      When the garlic is golden add a spalsh of wine, season lightly with salt and pepper and cook on a high heat until the wine evaporates.
      Unite the the chopped fish and let it cook for abou 5 minutes. Remove from the pan with a skimmer and put in a bowl. Then add the chopped tomatoes to the pan, let them cook for few minutes and put the fish again into the pan.


      Boil the pasta

      Meanwhile you are preparing the sauce, bring a large pot of salted water to boil, before put the pasta into the boiling water add some glasses of fumetto water, that gives to the pasta more flavor.
      Let tagliatelle cook as long as they need, drain and toss into the pan with the sauce.
      Serve immediately like this or add a bunch of chopped parsley

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