Linguine with cod and Amatriciana sauce

PT45M

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Linguine with cod and Amatriciana sauce

1
To begin, sauté the onions in a frying pan with a drizzle of extra virgin olive oil
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
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
5
Use a fork to make nests of linguine and divide between plates. Sprinkle with the chopped herbs and serve
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