CREAMY FISH PASTA RECIPE | TORTIGLIONI WITH HAKE

 35 minutes      Medium     4 servings

How to make fish pasta? In this video, we show you step-by-step the recipe for Tortiglioni al Nasello prepared with creamy sauce. Hake is seared briefly over high heat and then added to the sauce at the final stage to preserve its texture.

The rich sauce, made with cream and parmesan, is evenly held in the wide grooves of Makaroma Tortiglioni. The recipe is completed with a fresh touch of lemon zest and the final binding of butter.

The key in this recipe is not to cook the fish in the sauce, but to add it at the right time to preserve its texture. 

Product used: Makaroma Tortiglioni 

Preparation

• Boil Makaroma Tortiglioni in plenty of salted boiling water for the time indicated on the package until al dente. 
• Finely chop the shallots.
• Dice the hake fillets.
• Heat olive oil in a large pan.
• Add the hake to the pan and fry briefly over high heat.
• Remove from the pan and set aside.
• Finely chop the garlic.
• In the same pan, without washing, add the chopped onions and garlic and sauté. 
• Add the cream.
• Add lemon zest, parmesan, and rosemary leaves.
• Drain the cooked Tortiglioni and add it to the pan.
• Add salt and black pepper.
• Add the hake back to the pan and mix gently.
• Transfer to a serving plate.
• Garnish with finely chopped parsley, sliced almond pieces, and lemon zest.