This pasta recipe uses unusual parts of the cod – the throat and tripe – often overlooked but brimming with flavour. The cod, paired with a classic Amatriciana sauce made with meaty guanciale, creates a dish full of hearty flavour presented with real elegance. To be matched with white, still or sparkling, wine
INGREDIENTS
- 240g of linguine
- 4 white onions, julienned
- 60g of guanciale, sliced
- 200ml of white wine
- 500ml of fish stock
- 90g of cod throats
- 150g of cod’s tripe
- 60g of passata
- 120g of cherry tomatoes
- 2 limes, juice only
- dill, chopped
- parsley, chopped
- 40ml of extra virgin olive oil, plus extra for frying
- salt
- pepper
To begin, sauté the onions in a frying pan with a drizzle of extra virgin olive oil. Add the guanciale, continue to stir-fry until lightly coloured then deglaze with white wine. Allow the wine reduce by 3/4 before adding the fish stock. Then add the cod throats and tripe then add the passata and cherry tomatoes. Meanwhile, cook the linguine in salted boiling water. When ready, drain and mix with the sauce. Stir in the extra virgin olive oil and lime and season to taste. Use a fork to make nests of linguine and divide between plates. Sprinkle with the chopped herbs and serve. Enjoy!
