Recipe: Spaghetti with fish, garlic & parsley video


Cuisine Chop Chop: Spaghetti with fish, garlic & parsley

In the latest in the Chop Chop series, Ginny Grants whip up a quick seafood spaghetti dish. 

Serves 4


Want to reduce your red meat intake? This version of Spag bol uses fish.

Want to reduce your red meat intake? This version of Spag bol uses fish.

400g spaghetti
3 tablespoons olive oil
2 cloves garlic, finely sliced
3 anchovy fillets, chopped
1 red chilli, finely chopped
juice and grated zest of 1 lemon
600g medium to firm-fleshed fish fillets, sliced into 4cm pieces (I used gurnard)
½ cup white wine or stock
1 cup flat-leafed parsley, roughly chopped

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Bring a saucepan of water to the boil and season generously with salt. Add the spaghetti and cook according to packet directions. Drain and reserve ½ cup of the pasta cooking water

While the pasta is cooking, heat the oil over a gentle heat, add the garlic and cook for a minute then add the anchovies, chilli and lemon zest and cook for another minute.

Add the fish pieces, season with salt and fry until almost cooked through. Add the wine and simmer to reduce by half then add the reserved cooking water and the cooked spaghetti, lemon juice and parsley and toss to combine. Serve immediately.

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