Chef's Recipes

Spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)

Australian Gourmet Traveller Italian recipe for spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish) by Sydney restaurant Pendolino.

  • Serves 6
  • 30 mins preparation
  • 10 mins cooking plus resting
Spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)
Spaghetti con pesce d’acqua dolce (spaghetti with freshwater fish)

"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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 200 ml extra-virgin olive oil
  • 16 medium green prawns, peeled, cleaned, tails intact
  • 400 gm skinless barramundi fillet, diced
  • 4 garlic cloves, crushed
  • ½ long red chilli, thinly sliced
  • 50 ml dry white wine
  • 2 tsp salted capers, rinsed
  • 2 tbsp coarsely chopped flat-leaf parsley
Pasta dough
  • 400 gm organic plain flour
  • 100 gm fine semolina, plus extra for dusting
  • 4 large eggs (59gm each)

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.

Notes

This recipe is from the May 2010 issue of Australian Gourmet Traveller.

SHAREPIN