Ingredients for 6 people
One pound Spaghetti
4 tablespoons olive oil
6 - 4oz fillets of Codfish
One 12oz can black olives in brine / pitted/ drained and cut up
2 teaspoons of capers
2 cloves of garlic chopped fine
One cup of white wine (Pinot Grigio or Chardonnay)
Salt and pepper to taste
optional tablespoon of butter
squeeze of fresh lemon to taste and additional for garnish.
Parsley for garnish~
I adore this very satisfying Pasta dish and make it quite often. I think it's because the texture of the codfish stays so firm during the cooking process. It's the perfect fish to serve tossed with this pasta as it holds up very well.
Place your olive oil into a large enough skillet that will accommodate your fish and ultimately your Pasta.
Salt and pepper your fish
Heat your olive oil to medium and sear your fish on all sides and remove from pan. Into the same pan place your garlic/cut up olives and capers. Cook until fragrant on medium, smashing some of your olives in the pan. This should not take more than 3 minutes or so, as the small pieces will be fragrant quickly. Add your fish back to the pan, cup of white wine and let evaporate on medium heat. ( I like to add a tablespoon of butter to add some additional creaminess to the pan). This should take about 6-8 minutes. Set aside to rest. Set your water to boil for your pasta. Cook until al dente. You must taste the pasta while its cooking as cooking times will vary depending on the quality of your pasta. Looks for something imported from Italy if you can, as package cooking directions are more accurate. This will ensure perfect texture as you do not want it to over cook. Drain you pasta. Remove your fish to a serving platter. Squeeze some lemon on your fish and toss your pasta in the same pan with your remaining sauce. Serve a piece of fish over your pasta or serve your fish as a seperate course. Garnish with fresh Parsley. Serve with a crisp, dry Pinot Grigio. Which ever way, its all delicious. Buon Appetito.