1celery stalk, coarsely chopped1carrot, coarsely chopped1onion, coarsely chopped100 mlolive oil3garlic cloves, bruised5anchovy fillets2red birdseye chillies2red gurnard (about 600gm each), filleted, heads and bones reserved, fillets pin-boned and cut into 1cm pieces (see note) 180 mldry white wine400 gmcanned whole tomatoes2 tbspSicilian capers (see note)250 gmcherry tomatoes¼ cup eachcoarsely chopped flat-leaf parsley and basil (optional), to serveFor drizzling:extra-virgin olive oilPasta dough450 gm (3 cups)“00” flour4eggs
For pasta dough, combine flour and eggs in a large bowl, then turn out onto a work surface and knead until smooth, wrap in plastic wrap and set aside to rest at room temperature (20-30 minutes).
Meanwhile, combine celery, carrot, onion, 2 tbsp olive oil, and half each of the garlic, anchovies and chillies in a large saucepan over medium heat and cook, stirring occasionally, until fragrant (2-3 minutes). Add reserved fish heads and coarsely chopped bones and cook, stirring occasionally, until fish heads turn white (2-3 minutes). Add wine, simmer to reduce by half (2-3 minutes), add canned tomato and 1.5 litres water, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until fragrant (20 minutes). Strain through a fine sieve (discard vegetables and bones), then return 320ml to pan (remainder will keep frozen for another use) and simmer until reduced by half (6-8 minutes). Season to taste and set aside.
Divide pasta dough into 4, then, working with a piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until dough is about 2mm thick. Cut into 3cm x 6cm pieces, then pinch in middle widthways to create bow-tie shapes. Set aside on lightly floured trays.
Cook pasta in a large saucepan of boiling salted water until just cooked (3-5 minutes). Meanwhile, finely chop capers and remaining garlic, anchovies and chilli, place in a large saucepan over medium heat with cherry tomatoes and remaining oil, and cook until fragrant (1 minute). Add fish pieces, cook for 1 minute, then add reduced fish stock. Drain pasta, add to fish mixture and toss to coat, return to the boil and cook until sauce is thick (1-2 minutes). Add herbs, season to taste, drizzle with extra-virgin olive oil and serve hot.
Note Ask your fishmonger to fillet the red gurnard for you, leaving the skin on and keep the heads and bones for stock. If red gurnard is unavailable, substitute baby snapper. Sicilian capers are available from select Italian grocers; if they’re unavailable, substitute baby capers.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.