Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Spaghetti with Amberjack and Red Mullet: A True Taste of the Sea
Discover this elegant Sicilian seafood pasta, where the vibrant flavours of the Mediterranean shine in every mouthful.
📖 What is it
Discover this elegant Sicilian seafood pasta, where the vibrant flavours of the Mediterranean shine in every mouthful.
🛒 Ingredients
- ✓ 500g spaghetti or any long pasta of choice
- ✓ 300g filleted red mullet
- ✓ 300g amberjack steaks
- ✓ 1 garlic clove
- ✓ 300g ripe fresh tomatoes
- ✓ Half a glass of dry white wine
- ✓ Extra virgin olive oil
- ✓ Fresh parsley
- ✓ Trapani sea salt
- ✓ Freshly cracked black pepper
📊 Nutritional Information
Picture yourself along the sun-kissed Sicilian coast, where the salty sea breeze mingles with the gentle crash of waves. This spaghetti with amberjack and red mullet will whisk you right there, bringing together the rich depth of blue fish and the fresh sweetness of ripe tomatoes, lifted by a sprinkle of fragrant parsley. Perfect for a summery lunch shared with family or friends, this dish is a heartfelt tribute to Sicily’s proud maritime traditions.
👨🍳 Preparation
- 1
Clean the red mullet and amberjack, removing scales and bones, then cut into bite-sized pieces.
- 2
Blanch the tomatoes briefly, peel them, and slice into strips.
- 3
In a large frying pan, warm two tablespoons of olive oil and gently fry the crushed garlic clove.
- 4
Add the tomatoes and cook for 5-6 minutes until they start to soften, then remove the garlic.
- 5
Toss in the pieces of red mullet and amberjack, gently browning them for 3-4 minutes.
- 6
Pour in the white wine and let it evaporate over a fairly high heat.
- 7
Meanwhile, cook the pasta in plenty of salted boiling water until just al dente, then drain.
- 8
Transfer the pasta to the pan with the sauce, add a drizzle of olive oil and a ladle of the cooking water.
- 9
Stir and let it cook together for a couple of minutes until the sauce beautifully coats every strand.
- 10
Serve immediately with a scattering of chopped parsley and a final drizzle of raw olive oil.
💡 Tips and Variations
- •
For an extra special touch, use the freshest red mullet and amberjack you can find, paired with bronze-die extruded durum wheat spaghetti — they soak up the sauce wonderfully.
- •
A wide non-stick pan helps you manage the cooking better and flavour the fish evenly without breaking it apart.
- •
If you prefer a vegetarian spin, swap the fish for confit cherry tomatoes and sautéed artichoke hearts, preserving the dish’s fresh vibrancy.
- •
To deepen the savoury notes, consider grating a small amount of bottarga over the pasta just before serving.
- •
For a gluten-free option, opt for rice spaghetti or another gluten-free pasta and follow the same method for a light, tasty meal.
- •
The heart of this dish lies in the gentle balance of flavours — slow, gentle cooking makes all the difference.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 24 hours to keep the fish at its freshest.
- • When reheating, warm gently in a pan with a splash of extra virgin olive oil over a low heat to preserve texture and flavour without drying out the sauce.
- • Avoid freezing as this will alter the fish’s texture and compromise the delicate taste of the dish.
🍷 Pairing
This seafood pasta pairs beautifully with a glass of Catarratto from eastern Sicily, celebrated for its crispness and citrus notes that highlight the fish. Alternatively, try an Inzolia from western Sicily, with its smooth drinkability and gentle acidity. For a choice beyond Sicily, a Ligurian Vermentino offers an elegant mineral character that complements these coastal flavours perfectly.
Give this Sicilian coastal classic a go at home — it’s a real celebration of fresh, vibrant flavours that’s sure to impress anyone around your table. Whether a sunny family lunch or a relaxed dinner with friends, this dish brings a little taste of the Mediterranean right to your plate. Don’t forget to share your culinary adventures — good food, after all, is best enjoyed together!
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