Meals and Courses

Ingredients
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 small onion, finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 2 garlic cloves, crushed
  • 200 ml (7 fl oz) dry white wine
  • 250 ml (7 fl oz) canned chopped tomatoes
  • 1 quantity 1-egg Pasta Dough (see page 10)
  • Italian 00 or fine plain flour, for dusting
  • handful of flat leaf parsley leaves
  • 250 g (8 oz) chunky white fish fillets, such as cod, halibut or monkfish
  • 250 g (8 oz) delicate white fish fillets, such as red mullet, red snapper, sea bass or sea bream
  • 12 raw peeled king prawns
  • 6 basil leaves, torn, plus extra to garnish
  • salt and black pepper
Directions

Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion and fennel and cook for 8–10 minutes until softened. Add the garlic and cook, stirring, for 1 minute. Add the wine and boil rapidly for 1 minute. Add the tomatoes and season with salt and pepper. Bring to the boil, then simmer gently for 20 minutes.

Meanwhile, roll the pasta dough out into long sheets (see page 11). Scatter half the length of each sheet with parsley, then fold over to cover. Run through the thinnest setting of the pasta machine, then cut into 12 rectangles. Lay on a floured tray, adding a dusting of flour between any that overlap.

Cut the fish fillets into 3.5 cm (1½ inch) pieces. Add the chunky fish to the sauce and simmer gently for 1 minute. Add the delicate fish and prawns and simmer gently for 1 minute. Remove from the heat, stir in the basil and cover.

Cook the pasta sheets, in batches, in a large saucepan of boiling salted water for 2–3 minutes until al dente. Drain, drizzle with oil and garnish with basil leaves.

Place a pasta sheet on each plate and top with half the sauce. Repeat, finishing with a pasta sheet. Serve immediately with a drizzle of oil.

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