Linguine with red mullet, wild fennel and caper pesto

For four people:

  • 200 g linguine
  • 4 red mullet fillet
  • 50 g of toasted breadcrumbs
  • 50 grams of pine nuts
  • 50 g of peeled almonds
  • 50 grams of capers in salt
  • 50 cl orange juice
  • 1 / 2 lemon
  • a small bunch of mint
  • a small bunch of basil
  • a sprig of wild fennel
  • fennel seeds
  • cinnamon
  • extra virgin olive oil
  • salt and pepper

 

Prepare the pesto whisking the almonds together with desalted capers, washed mint and basil and two tablespoons of extra virgin olive oil.

Meanwhile cook the pasta in generous amount boiling salted water.

Transfer the pesto in a pan, add the pine nuts, orange juice, the red mullet fillets, washed and chopped fennel, some fennel seeds, a pinch of cinnamon, a drop of oil and a tablespoon of cooking water pasta. Let the mullets cook up well, stewing them on low heat.

When the pasta is cooked “al dente”, drain it and put it into the skillet containing souce. Mix gently all ingredients and then add the toasted bread and a drop of oil.

Serve immediately.