I prepared this recipe for Gurmet, so you could see it with others. :-)
Linguine with fish fillet and tomatoes
20. April 2017
Maybe sometimes it happens to you that there is a bit of fish left and what we are going to say, the fish are not quite ideal for heating. These pasta are great light meals, and you can use exactly that bit of a file. I often experiment with the recipe, and for example, the Green Balance is not a mandatory component. You can skip it altogether or replace it with a piece of avocado or hairdresser.
20 minut
-
2
porce
Postup
1.
Put the pasta into a hardly salted water. Prepare all the remaining ingredients. In a larger pan, warm the olive oil, add half-chopped tomatoes, thinly sliced garlic, taggiasca olives, a pinch of sea salt and lightly warm.
2.
Paste the pasta before reaching the ideal al dente consistency, ie about 2 minutes before. Add them to the other ingredients on the pan, lightly swap (wok is good :-)). Now, just add a fish file that you do not have to distribute too much, just leave it alone. Add chopped parsley and whisk with white wine to taste, again a few times in the pan or mix lightly so that the fish does not melt into small pieces. Now you can serve and add a little lemon peel to the freshness.
