Ingredients
| 350g squid ink linguine | |
| 100ml extra virgin olive oil | |
| 1 shallot, sliced | |
| 2 cloves garlic, sliced | |
| 1 tablespoon ’nduja | |
| 350g cooked fish (see recipe) or 400g fresh market fish, diced | |
| 100ml white wine | |
| 1 x 400g can Italian cherry tomatoes | |
| 150ml fish stock, hot (see recipe) | |
| 2 tablespoons dill, chopped | |
| 2 tablespoons ’nduja crumb (see recipe) | |
| a small handful dill, to garnish | |
| COOKED FISH preparation 35 mins / cook 10 mins | |
| head, body, wings and belly parts of the fish | |
| 150ml extra virgin olive oil | |
| 250ml dry white wine | |
| FISH STOCK makes 2 litres / preparation 5 mins / cook 40 mins | |
| fish bones, scraps of meat and skin | |
| 1 onion, sliced | |
| 1 celery stick, sliced | |
| 1 carrot, sliced | |
| 1 bay leaf | |
| 1 small bunch dill or fennel fronds | |
| ½ teaspoon white peppercorns | |
| ½ teaspoon coriander seeds | |
| 50ml white wine | |
| ’NDUJA CRUMB | |
| 2 large slices bread (preferably sourdough), diced | |
| 2 tablespoons extra virgin olive oil | |
| 1 tablespoon ’nduja |
View the recipe collection here
Instructions
| 1. | To make the ’nduja crumb, put the diced bread on a small tray, pour over the oil and bake at 140°C for 15 minutes or until golden and crunchy. Allow to cool. |
| 2. | Put into a blender, add the ’nduja and blend until it is in small chunky bits, making sure that it does not become too fine. |
| 3. | If it is a bit soft, put it back on the tray and toast it in the oven for a few extra minutes. |
| 4. | Cool, and put it in a covered jar until you are ready to use. |
| 5. | Add 6 tablespoons rock salt to 4 litres water and bring to the boil (this is correct for cooking 350g-400g pasta). |
| 6. | When boiling, add the pasta and stir well. Cook it until al dente or 2 minutes less than the time suggested on the pasta packet. |
| 7. | Meanwhile, heat the oil in a large frying pan, add the shallots and garlic and gently fry them until golden. |
| 8. | Add the ’nduja and mix well, then add the cooked fish or the diced fresh fish and fry it for a minute on a high flame. |
| 9. | Add the white wine, cook it for 1 more minute on a high flame, add the cherry tomatoes, cook for 2 minutes. |
| 10. | Add the hot fish stock and keep cooking until the pasta is ready. Season to taste. |
| 11. | Drain the pasta and toss with the sauce until most of the stock has been absorbed by the pasta. |
| 12. | Add the chopped dill and serve on four individual plates or a large one to share. |
| 13. | Sprinkle the ’nduja crumb on top and garnish with a few dill leaves. |
| 14. | COOKED FISH |
| 15. | Heat the oven to 180°C. |
| 16. | Put the head, body, wings and belly parts of the fish on a large oven tray. |
| 17. | Pour over the olive oil and white wine and sprinkle with salt and pepper. |
| 18. | Put in the oven for 10 minutes. |
| 19. | Remove from the oven, cover the tray with foil and rest for 10 minutes or until it cools to room temperature. |
| 20. | Collect all the flesh of the fish. |
| 21. | Set aside all the bones and any remaining scraps of meat or skin (though be sure not to include any trace of guts) to use for the fish stock. |
| 22. | FISH STOCK |
| 23. | Place the fish bones and scraps in a stock pot, just cover with 2½ litres cold water and slowly bring to a simmer. |
| 24. | Add all the vegetables, bay leaf, dill, peppercorns and coriander seeds and bring to a simmer again. |
| 25. | Add the white wine, bring back to a simmer and cook for 20 minutes. |
| 26. | Cool to room temperature and strain out all the bones, vegetables and any impurities. |
| 27. | Use immediately, keep it in the fridge or freeze any surplus. |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth