The pasta with fish ragu and sea asparagus, a refined and light first course that smells of sea breeze, combines the sweetness of the fish with the savory freshness of salicornia, also known as sea asparagus.
Perfect for summer lunches or special occasions, this pasta narrates the sea with every forkful: a balance of flavors that surprises for its simplicity and authenticity.
Ideal to pair with a good dry white wine, this recipe highlights the quality of the ingredients and celebrates the most authentic and genuine coastal cuisine.
The ragu, prepared with pieces of fish, is cooked slowly with a delicate sauté of garlic and deglazed with white wine.
The sea asparagus, briefly blanched to keep its crunchy, iodine character, is added to the sauce, completing the dish with a bright green touch and a unique flavor.
Perfect with pasta shapes such as linguine, paccheri or trofie, this preparation offers a balance of soft and crunchy textures, in a harmony of flavors that evoke the sea.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 14 oz trofie (fresh)
- 4 oz sea asparagus (salicornia)
- 11 oz octopus
- 18 oz cuttlefish
- 4 oz cod
- 7 oz prawns
- 1 clove garlic
- to taste extra virgin olive oil
- Half glass white wine
- to taste salt
- to taste black pepper
You will need the following for pasta with fish ragu and sea asparagus
- 1 Frying pan
- 1 Pot
- 2 Small saucepans
- 1 Cutting board
- 1 Knife
Preparation pasta with fish ragu and sea asparagus
Cook the octopus tentacles in boiling water for 20 minutes. Turn off the heat and let them cool in their cooking water.
Rinse the sea asparagus or salicornia well under running water, remove any tough parts and blanch it in unsalted boiling water for 5 minutes. Immediately drain into an ice bath to keep it green and stop the cooking.
Cut the cuttlefish into strips and then into small cubes.
In a large frying pan, heat a drizzle of oil and gently sauté the garlic over low heat.
Add the cuttlefish and brown them over high heat for 5 minutes.Deglaze with the white wine and let the alcohol evaporate. Add the sliced octopus and let it take on flavor.
Meanwhile, clean the prawns by removing the shell and the intestine. Then cut them into cubes.
Transfer them to the pan together with the cod, shredded by hand, and cook for 10 minutes. Season with salt and pepper.
Finally add the sea asparagus and let it absorb the flavors.
In the meantime, cook the pasta, leaving it al dente.
Drain it into the pan with the sauce, adding two or three ladles of the pasta cooking water to create a light cream.
Toss the pasta with the fish ragu and sea asparagus, finishing with a drizzle of raw olive oil.
Plate and enjoy this wonderful, warm and creamy seafood-flavored first course.
