Spaghetti with Anchovies, Shrimp, and Sole
Pasta and Pizza • Italian
Description
Serve with a glass of Chardonnay Veneto IGT. The taste of this wine includes white peaches, raisins, poppy flowers, tobacco, and grandma's powdered sugar, all in homeopathic, barely perceptible doses. Crafted with love and dedication, as they say on the label, this Venetian Chardonnay will beautifully enhance the savory flavor of the anchovies and sole.
Ingredients
- Spaghetti 15 oz
- Sole fillets 10 oz
- King Prawns 5 oz
- Salted anchovies in oil 0 oz
- Yellow Cherry Tomatoes 15 oz
- Cream 22% 5 oz
- Garlic 3 cloves
- Grated Pecorino Pepato Cheese 0 oz
- Arugula 0 oz
- Lemon 1 piece
- Olive Oil 0 fl oz
- Fresh basil leaves to taste
- Lemon-Pepper Mix to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the sole fillet into medium-sized cubes, peel the shrimp and remove the intestines, combine the shrimp with the sole, drizzle with olive oil, lemon juice, and add freshly ground pepper, mix and set aside for 10–15 minutes.
Step 2
Pour olive oil into a skillet. When the oil is slightly heated, add crushed garlic and sauté for 30 seconds. Then add the anchovy fillets, stirring until they melt and turn into a paste; the oil must not boil (temperature around 160°F), otherwise, the anchovies will smell strongly of fish.
Step 3
Next, add the sole and shrimp to the anchovies, increase the heat, and sauté for 3 minutes. Then add the cherry tomatoes and simmer for a couple of minutes, add salt carefully, as the anchovies are quite salty, throw in a pinch of dried basil and add just a little sugar to reduce the acidity of the tomatoes, as the Italians do.
Step 4
Finally, add the cream and keep the sauce on the skillet for another minute.
Step 5
Cook the spaghetti for exactly one minute less than indicated on your package, until al dente. At this stage, they should still be firm and not overcooked.
Step 6
Combine the spaghetti with the prepared sauce, sprinkle with grated cheese, add arugula, and serve immediately.
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