Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato
by Paul Ainsworth
Return to Recipe
Print
Ingredients
Fish & Shellfish
600g of cod loin, cut into 4 equal portions
Cereals, Grains & Pasta
400g of spaghetti
Delicatessen
100g of pancetta, or smoked streaky bacon
Store Cupboard
200ml of fish stock, or vegetable stock (good quality)
160g of pine nuts, toasted
salt, to taste
Fruit & Vegetables
2 lemons, juiced
70g of wild garlic, chopped
10g of lemon juice
4 garlic cloves, finely grated (preferably microplaned)
wild garlic flowers
Dairy
100g of crème fraîche
100g of butter, plus extra for greasing
Salad & Fresh Herbs
50g of basil, chopped
20g of parsley, chopped
20g of thyme leaves
Oils & Vinegars
25g of vegetable oil
100g of olive oil
Cheese
30g of Parmesan, grated
Bakery
250g of sourdough bread, broken into pieces