Ingredients
- 400 g perch fillets
- 350 g linguine
- 50 g trimmed friar's beard (agretti)
- 20 g spring onion
- 4 canned peeled tomatoes
- White wine
- anchovies in oil
- sage
- fresh chilli
- extra virgin olive oil
- salt
For the recipe of linguine with perch and friar's beard, spin the perch fillets and cut 4 (about 200 g) into small cubes. Cut the peeled tomatoes into coarse chunks. Clean the onion, cut it and brown it with a drained anchovy fillet, in a spoonful of oil, for 2-3 minutes, then add the peeled pieces, the diced perch and 5 sage leaves.
Deglaze with a splash of wine, then wet with a ladle of water, then add salt and cook for 5-6 '. Boil the linguine in salted water. Wash the friar's beard, add it to the pan with the diced perch and the tomato and continue for 2-3 minutes.
Brown the other 4 perch fillets on both sides in a pan, with a veil of oil and 2 sage leaves, for about 5-6 '. Drain the pasta, transfer it to the pan with the dressing, then distribute it on the plates and complete with the perch fillets divided in half and a little chopped chilli pepper.
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