Amberjack Pasta
25’ min.
Medium
4 people- 400 g amberjack
- 320 g pasta (preferably linguine or spaghetti)
- 2 garlic cloves
- A bunch of parsley
- 1 chili (or to taste)
- 200 g cherry tomatoes
- A few mint leaves
- Grated lemon zest to taste
- Extra virgin olive oil (EVO) to taste
- Salt to taste
- Fish broth (made from the amberjack bones)
Start by preparing all the ingredients. Clean the amberjack, making sure to remove all the bones, and cut it into cubes. Peel and finely chop the garlic, chop the parsley, slice the cherry tomatoes thinly, and cut the mint into strips. Grate the lemon zest onto a small plate.
In a pan, heat the oil with the garlic, parsley, and chili. When the garlic turns golden, remove everything from the pan, leaving only the oil.
In the meantime, cook the pasta in plenty of salted boiling water.
Prepare the sauce: in the pan with the hot oil, add the cherry tomatoes and the diced amberjack. Add the chili, mint, parsley, and lemon zest. Stir and let it cook, adding a little fish broth when necessary. Taste to adjust the salt.
When the pasta is al dente, drain it and add it to the pan with the sauce. Drizzle with some extra olive oil and sauté for a few minutes.
The pasta is ready, time to plate it! For any questions, feel free to reach out, even for portion adjustments depending on the number of guests.
