Friday, March 20, 2015

Seafood Spaghetti with Spicy Sole Fillets

This one-dish pasta dinner with seafood is hot and spicy.
A must-try recipe that is super easy and quick to prepare.

This is one of my favorite one-dish pasta dinner, simple and quick to make in no more than half an hour. Dover sole fillets are easy to find at most supermarkets, at least around here. And even better, are among the cheapest seafood there is.
This recipe combines the delicate flavor of the sole fish, the strong and nutty aroma of the garlic, with the super hot peperoncino, all cooked in white wine.
You can always adjust the recipe based on your taste. For my family, I cut the garlic in big slices so that I can remove the garlic and peperoncino before serving. This will make the pasta a little more kids friendly, but still very flavorful. Or, if you prefer, you can chop the garlic in small pieces, and break up the peperoncino for a deliciously hot and spicy pasta.
Tonight, I'm enjoying my dinner watching an amazing sunset over the Pacific ocean. Buon appetito!

Ingredients, serving 4 people:
  • 6 medium dover sole fillets, about 2/3 of a pound
  • about 1/3 cup of flour
  • 2 garlic cloves
  • 2 peperoncini (dry hot peppers)
  • 2 tablespoons of fresh Italian parsley, chopped
  • 1/2 cup of white wine
  • extra virgin olive oil
  • salt
  • 12 oz of thick spaghetti
Preparation time: 30 minutes
Directions:
1: Cut the sole fillets in pieces. Dip in flour and mix to coat all pieces..
2. In a large skillet heat a couple of tablespoons of olive oil. When hot, cook the fish - make sure to shake off any extra flour from the fish before cooking it. Sprinkle with salt.

3. Remove the sole from the skillet and set aside. Clean any left over olive oil from the skillet. I used very little oil that there was not much left.
4. Bring a large pot of salted water to a boil, and cook the spaghetti when it boils following the directions on the box.
5. Saute' the sliced (or chopped) garlic cloves and the hot pepper in about three tablespoons of olive oil, using the same skillet.

6. If you'd like, remove the garlic and hot peppers from the oil, once the garlic it's slightly golden.  Add the cooked sole, the white wine, a couple of tablespoons of water (from the pasta pan) and the parsley. Simmer for about 5 minutes, until the alcohol evaporates and the sauce dense up a little. Don't let it dry. Add a little bit of olive oil or water if necessary.


Drain the pasta when ready, and toss it in the skillet with the fish. Mix well, and serve immediately. Top with more chopped fresh parsley if you'd like!
Buon appetito!



4 comments:

  1. The Dover sole fillet does add a lot to the pasta. They feel light and easy, and they fill the 'meat' part in that whole ensemble quite nicely. And they’re easy to prepare too! It’s a nice alternative to the usual sauces that is used for pasta, with the least amount of ingredients and time needed. Thanks for sharing this amazing recipe. Cheers!

    Megan Anderson @ Cafe Fina

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    Replies
    1. Yes! So true ... And I love seafood pasta! Thank you so much :)

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  2. Thanks for the post and great tips..even I also think that hard work is the most important aspect of getting success..
    Best Seafood

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