Spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)


  • Serves 6 people

  • 200 ml extra-virgin olive oil
  • 16 medium green prawns, peeled, cleaned, tails intact
  • 400 gm skinless barramundi fillet, diced
  • 4 garlic cloves, crushed
  • ½ long red chilli, thinly sliced
  • 50 ml dry white wine
  • 2 tsp salted capers, rinsed
  • 2 tbsp coarsely chopped flat-leaf parsley
  • Pasta dough
  • 400 gm organic plain flour
  • 100 gm fine semolina, plus extra for dusting
  • 4 large eggs (59gm each)
01   For pasta dough, sift flour and semolina onto a work surface, add 1 tsp fine sea salt, then form a well in the centre. Add eggs and mix to form a dough, knead until smooth and elastic (5-7 minutes), wrap in plastic wrap and set aside to rest (30-40 minutes).
02   Divide dough into four, then, working with one piece at a time, feed through a pasta machine, feeding and folding and reducing settings notch by notch until pasta is 2mm thick. Repeat with remaining dough, then feed pasta through the smallest cutter attachment. Place on a tray, dust with semolina and set aside.
03   Heat 50ml oil in a large frying pan over medium-high heat, add prawns and cook, turning occasionally, until starting to colour (1 minute). Add barramundi and cook, turning once, until starting to colour (1-2 minutes). Add garlic and chilli and sauté until fragrant (2-3 minutes), then deglaze pan with wine, add capers, season to taste and keep warm.
04   Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes). Add to frying pan with parsley, stir though remaining oil, season to taste and serve hot.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.
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