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Recipe for the Weekend: Linguine With Red Mullet, Tomatoes, Olives and Pangratto

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THEO RANDALL
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This is a very tasty pasta dish because of the sweet tasting red mullet and cherry tomatoes. The addition of the black olives add a saltiness that works really well. The pangratto adds a crunch that makes the whole dish very appetising.

Ingredients for the mullet

200g linguine
2 red mullet fillets
10 cherry tomatoes (cut into 1/4s)
1tsp chopped parsley
1 clove garlic( finely sliced)
8 Taggiasca or small nicoise olives (stones removed)
5tbls of good quality olive oil

For the pangratto:

100g roughly chopped stale bread
200ml of sunflower oil
Salt

Method

In a large pan of boiling salted water cook the linguine. When the pasta is in the water heat a frying pan and add three tablespoons of olive oil then add the garlic black olives and chopped cherry tomatoes. These should melt rather than fry after a couple of minutes add the red mullet fillets chopped parsley and olives. Check the seasoning.

When the pasta is al dente take it out with some tongs and add to the frying pan. Toss the pasta with the other ingredients in the pan and place on a low heat.

Add a spoonful or two of pasta water and two tablespoons of olive oil check the seasoning and toss so the starch is released from the pasta and the sauce becomes emulsified. Note if the red mullet looks raw when you add the pasta don't worry as the heat of the pasta will cook the fillets and break them up as they are very delicate.

For the pangratto, heat the oil until its about 160c then add the breadcrumbs cook until golden brown. Drain on to kitchen paper and add sal

Serve with the pangratto on top. This will add a lovely texture and compliment the flavours of the dish.

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