Linguine with cod and Amatriciana sauce
Item 1 of 1
- medium
- 4
- 45 minutes
This pasta recipe from the Cerea Brothers uses unusual parts of the cod – the throat and tripe – often overlooked but brimming with flavour. The cod, paired with a classic Amatriciana sauce made with meaty guanciale, creates a dish full of hearty flavour presented with real elegance.
First published in 2015
Ingredients
Metric
Imperial
Linguine with cod and Amatriciana sauce
- 240g of linguine
- 4 white onions, julienned
- 60g of guanciale, sliced
- 200ml of white wine
- 500ml of fish stock
- 90g of cod throats
- 150g of cod's tripe
- 60g of passata
- 120g of cherry tomatoes
- 2 limes, juice only
- dill, chopped
- parsley, chopped
- 40ml of extra virgin olive oil, plus extra for frying
- salt
- pepper
SAVE RECIPE
Method
1
To begin, sauté the onions in a frying pan with a drizzle of extra virgin olive oil
- 4 white onions, julienned
2
Add the guanciale, continue to stir-fry until lightly coloured then deglaze with white wine. Allow the wine reduce by 3/4 before adding the fish stock
- 200ml of white wine
- 500ml of fish stock
- 60g of guanciale, sliced
3
Add the cod throats and tripe then add the passata and cherry tomatoes
- 90g of cod throats
- 150g of cod's tripe
- 120g of cherry tomatoes
- 60g of passata
4
Meanwhile, cook the linguine in salted boiling water. When ready, drain and mix with the sauce. Stir in the extra virgin olive oil and lime and season to taste
- 240g of linguine
- 2 limes, juice only
- salt
- pepper
- 40ml of extra virgin olive oil, plus extra for frying
5
Use a fork to make nests of linguine and divide between plates. Sprinkle with the chopped herbs and serve
- dill, chopped
- parsley, chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024
