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Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Fishghetti

by
Nathan Outlaw
Fishghetti

PT40M

First published in 2015
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Ingredients

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Method

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1
Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half
2
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
3
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
4
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
5
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
6
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
First published in 2015
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Nathan Outlaw }
Nathan Outlaw

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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