Mixed seafood fettuccine

Ingredients:

• 500g fettuccine or tagliatelle pasta
  
• 100ml Filippo Berio Extra Virgin Olive Oil
  
• 4 cloves garlic, finely chopped
  
• 1 large red chilli, deseeded and finely chopped
  
• 1 bunch parsley, roughly chopped
  
• 2 x fish pie mix or 600g of mixed fish such as salmon and cod
  
• 2 tbsp Filippo Berio red wine vinegar

Directions:

1. Cook the pasta in a large pan of boiling salted water for 10 minutes or until just cooked or ‘al dente’. Drain, reserving the pasta water.
   
   
2. Meanwhile, heat a large deep sided frying pan and add 2 tbsp olive oil. When hot but not smoking, add the garlic and cook for a minute, stirring continuously. Add the red chilli and half the parsley cook for a further minute.
   
   
3. Add the fish mix and cook for 2 minutes and then add the red wine vinegar. Cook for a further 2 minutes or until the red wine vinegar has reduced by half.
   
   
4. Add the drained pasta to the fish with a ladle of the pasta water and the remaining olive oil. Mix through and add the remaining chopped parsley and season with salt and black pepper. Serve
   
   

TIP: This dish would also work with seafood such as prawns, clams or mussels.


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