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Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti

Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti is a modern English recipe (originating in Cornwall) for a classic dish of gurnard served with parsley-flavoured pasta and sea spaghetti. The full recipe is presented here and I hope you enjoy this classic English version of: Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodBritish RecipesEnglish RecipesCornish Recipes

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This is a modern Cornish recipe, but using traditional ingredients of parsley, gurnard and garlic. The dish also includes the wild seaweed, sea spaghetti, which is available both fresh and dried.

Ingredients:

100g (3½oz) fresh sea spaghetti (or approximately 30g [1oz] dried sea spaghetti)
300g (10½oz) dried tagliarini, spaghetti or linguine
4 tbsp extra virgin olive oil, plus extra to serve
500–600g (1lb 2oz–1lb 6oz) gurnard fillets, cut into 2cm (¾in) wide strips
2 garlic cloves, finely chopped
1 medium-hot red Dutch chilli, finely chopped
4 plum tomatoes, chopped
20g (¾oz) fresh flat-leaf parsley, finely chopped
salt and freshly-ground black pepper

Method:

Pour 3.5l (14 cups) bater to a large pan with 2 tbsp salt. Bring to a boil then add the sea spaghetti and blanch for 60 seconds. Lift out with a slotted spoon, then transfer to a colander and rinse under cold running water. If you are using dried sea spaghetti cook for 15 minutes to re-hydrate until al-dente before removing from the pot.

Add the pasta to the pan, return to a boil and cook for about 10 minutes (or according to the packet instructions) until al dente. Drain the pasta thoroughly, combine with the sea spaghetti and turn into a large, warmed, serving bowl. Toss with a little warmed olive oil to keep the strands separate.

In the meantime, heat the olive oil in a large frying pan. Once hot add the strips of gurnard and cook for 3 minutes. Turn them over and cook for 1 minute more then season to taste with salt nad black pepper.

Add the garlic and chilli and cook for 30 seconds. Add the tomatoes and fry for 30 minutes more. Turn the contents of the frying pan on top of the pasta. add 3 tbsp of the pasta and gently mix everything together, until the fish starts to break up.

Serve immediately, drizzled with extra-virgin olive oil and with the remaining parsley scattered on top.