Fish Italian

Spaghetti with fish trim 'nduja

Name: Fish 'nduja spaghetti pasta recipe
Yield: 6
Cuisine: /italian
Ingredients: 225ml fish stock or water; 160ml olive oil; 700g spaghetti; 12 garlic cloves, thinly sliced; 50g salted butter, chopped; 250.00 ml finely chopped flat-leaf parsley; Finely grated pecorino, to serve; 3/4 tsp black peppercorns; 1 tsp fennel seeds; 25.00 ml smoked paprika; 1 tsp Calabrian chilli paste (or chilli flakes); 1/2 tsp caster sugar; 1/2 tsp finely grated mace or nutmeg; 250g fish trim (ask your fishmonger and see note); 100ml extra virgin olive oil; 1 small garlic clove, crushed; 150g stale focaccia or bread, torn; 80g unsalted butter; 1/2 lemon, finely grated, cut into wedges

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by Jason Staudt

CHEF

Aug 13, 2023

“We always tend to have little tail pieces that can’t be served as portions, so we find other uses so that nothing really gets wasted... We’re trying to get way more out of the fish.” – Jason Staudt

225ml fish stock or water
2/3 cup (160ml) extra virgin olive oil, plus 1/4 cup (60ml) extra
700g spaghetti
12 garlic cloves, thinly sliced
50g salted butter, chopped
1 cup finely chopped flat-leaf parsley
Finely grated pecorino, to serve

Fish trim 'nduja

3/4 tsp black peppercorns
1 tsp fennel seeds
1 1/4 tbs smoked paprika
1 tsp Calabrian chilli paste (or chilli flakes)
1/2 tsp caster sugar
1/2 tsp finely grated mace or nutmeg
250g fish trim (ask your fishmonger and see note)
100ml extra virgin olive oil
1 small garlic clove, crushed

Pangrattato

150g stale focaccia or bread, torn
80g unsalted butter
1/2 lemon, finely grated, cut into wedges

Method

1.

For the ‘nduja, toast peppercorns and fennel seeds in a medium frypan until aromatic. Transfer to a mortar and use a pestle to grind to a powder while still hot. Transfer to a medium bowl with remaining dry spices and 3/4 tsp salt flakes.
2.

Place fish trim in a food processor and whiz using the pulse button until minced. Add fish, oil and garlic to spices. Stir until well combined and store in an airtight container in the fridge for 24 hours.
3.

For the pangrattato, place bread in a food processor and whiz until a coarse crumb. Heat butter in a large frypan over medium-high heat until foaming. Add crumbs and cook, stirring occasionally, for 5-6 minutes until golden. Season with salt flakes and zest. Drain on paper towel.
4.

Place ‘nduja, stock and 2/3 cup (160ml) oil in a medium saucepan. Cook over medium heat, whisking constantly, until mixture comes to a simmer and sauce comes together (you can leave sauce chunky or blend until smooth using a handheld blender).
5.

Cook pasta in a large pot of salted boiling water until al dente. Heat extra oil in a large frypan over medium heat. Cook garlic for 3-4 minutes until aromatic (do not burn). Add pasta and toss to coat. Add parsley and ‘nduja and cook, tossing occasionally, for 2 minutes until well combined.
6.

Sprinkle with pangrattato and pecorino and serve with lemon wedges.