Meals and Courses

  • 2 garlic cloves, peeled
  • 4 tablespoons extra virgin olive oil
  • ¼ teaspoon crushed dried chillies
  • 700 g (1 lb 7 oz) ripe tomatoes, roughly chopped
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) dried linguine
  • 375 g (12 oz) skinned sea bass fillet, cut into thin strips
  • 3 tablespoons roughly chopped flat leaf parsley
  • salt

Bruise the garlic cloves with the side of a large knife. Heat the oil in a large frying pan over a low heat, add the garlic and chillies and cook, stirring occasionally, for 10 minutes. If the garlic begins to colour, simply remove the pan from the hob and leave the flavours to infuse in the heat of the pan.

Add the tomatoes and wine, season lightly with salt and bring to the boil. Reduce the heat to medium and cook for 12–15 minutes until thickened.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

When the pasta is almost ready, add the sea bass and parsley to the tomato sauce and cook for 2 minutes until the fish turns opaque.

Drain the pasta, reserving a ladleful of the cooking water. Add the pasta to the sauce and cook, stirring, for 30 seconds. Add the reserved pasta cooking water and stir until the pasta is well coated. Serve immediately.

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