“Dining in Sydney recently, I enjoyed a meal with some friends at Pendolino. I had the spaghetti con pesce d’acqua dolce and it was amazing. Would you please include the recipe in your magazine?”
Mathew Keenan, via email
Ingredients
Pasta dough
Method
Main
1.For pasta dough, sift flour and semolina onto a work surface, add 1 tsp fine sea salt, then form a well in the centre. Add eggs and mix to form a dough, knead until smooth and elastic (5-7 minutes), wrap in plastic wrap and set aside to rest (30-40 minutes).
2.Divide dough into four, then, working with one piece at a time, feed through a pasta machine, feeding and folding and reducing settings notch by notch until pasta is 2mm thick. Repeat with remaining dough, then feed pasta through the smallest cutter attachment. Place on a tray, dust with semolina and set aside.
3.Heat 50ml oil in a large frying pan over medium-high heat, add prawns and cook, turning occasionally, until starting to colour (1 minute). Add barramundi and cook, turning once, until starting to colour (1-2 minutes). Add garlic and chilli and sauté until fragrant (2-3 minutes), then deglaze pan with wine, add capers, season to taste and keep warm.
4.Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes). Add to frying pan with parsley, stir though remaining oil, season to taste and serve hot.
