Variazione Sul Tema (Linguine Nests with Fish Fillet- Nidi di Linguine al Pesce)

There is no sea like the Adriatic. Its waves gently "caress" the coast of Bari, the place where I was born. The sound of those waves gently crashing against the rocks, the smell of the seaweed, the song of the seagulls and the taste of salt on your arms, on Summer's day, are always there, hiding, deep inside me, a constant reminder  of who I am and where I came from. I love the sea!

Today, I made this dish which reminds of the colours, tastes and aromas of my land and of "my" sea. Maybe not one my mother would have made (she was a classic cook) but... I remember her making frittata using eggs, cheese and spaghetti! So, maybe the dish I am about to show you is a variation on a traditional theme and one of the main ingredients is fish!

Food, just the same as language changes, evolves, expresses itself in new and different ways. Today I made some Nidi di Pasta al Pesce "Pasta nests with fish." Would I call this an innovation, a modern recipe? Maybe! The ingredients are traditional, but the end product, I think, is quite innovative.

This dish could be served as a starter to a meal, served in small portions, like I did, or as a main course. Believe me, when I say it's truly delicious. On this occasion, I enjoyed marrying up some of  my favourite flavours! 

Here it is:

Nidi di Linguine al Pesce

Linguine Nests With Fish

Serves 4

For the "nests":

4X100g fish fillets

(about 1lb altogether-

(could use sea bass or cod)

a few tbsp olive oil

1 garlic clove

salt, black pepper

200g ( 7 oz) linguine pasta

For the sauce:

3 tbsp olive oil

1 garlic clove

1 tbsp capers in vinegar

handful black olives (pitted)
8 sundried tomatoes

handufl fresh parsley

some basil

1 tbsp passata or

pureed tomato

few slices chilli pepper (optional, but not for me! I love it!)

Before you start, bring some water to the boil, in a saucepan. When really boiling, add your linguine with some salt. Cook until "al dente", rinse in cold water, drain and reserve.

Prepare all your other ingredients. This dish is very quick to prepare.

Next, take a piece of fish and wrap it in a quarter of your linguine, to make a nest shape, with the fish in the middle of it. The linguine will be very slippery, but don't worry, as, during the next stage you will be able to bring it all together. Make and keep your nests, one at a time, on a flat plate.

Take a non stick frying pan, put a few of tablespoons of olive oil in it, and, when hot, slowly and carefully slide your first nest into it. Try to turn the nest over a few times, until your linguine turns a lovely golden colour. Don't worry if the "nest" looks messy. I used a fish slice, to turn the mine over. Add a clove of garlic, finely chopped, salt and pepper.

Remove your nests from the pan when nice and golden and keep in a warm place (warm oven?) as you are now ready to finish the dish.

Using the same frying pan, make the sauce. Add the rest of the oil, heat up, then add a clove of garlic, chopped (cook until golden) followed by: capers, sundried tomatoes (chopped really small) parsley, basil and chilli pepper, if you are using it. I then added a tiny amount of passata (less than a tbsp!) to make a sauce which wasn't too dry. I also added a couple of tbsp of the water I drained off my linguine. 

Let the sauce reduce slightly, cook for about five minutes, then divide amongst the four portions. This should be a kind of dry sauce, but, if you find it too dry, you can, like I did, add a few tablespoons of the water in which your pasta was cooked.

When you taste the fish in the middle of the nest you will be surprised: it cooks, but keeps all its moisture and flavour. I combined some of my favourite "things," but had to chop the sundried tomatoes very finely, as I don't like the texture of tomato skin.

The dish is very Mediterranean, indeed. The flavours robust and very familiar to me... it's a good dish, easy to make and well worth trying!

                                                            DE-LI-ZIO-SO!