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Kingfish, fennel and chilli ricciutelli


You'll need

400 gm dried ricciutelli or other short, wide dried pasta 125 ml (½ cup) extra-virgin olive oil 90 gm coarse sourdough breadcrumbs 1 baby fennel bulb, thinly sliced, fronds reserved ½ Spanish onion, thinly sliced 1 long red chilli, thinly sliced 1 garlic clove, finely chopped 200 gm mixed small tomatoes Juice and finely grated rind of 1½ lemons 250 gm skinless kingfish fillet, thinly sliced 1 cup coarsely chopped rocket

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.
  • 02
  • Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.
  • 03
  • Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes). Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste. Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2012

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