It’s All In the Sauce: Linguini, Red Snapper and Agliata Recipe

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Ingredients

  • (Makes 3/4 to 1 cup)
  • 2 slices of stale white bread, crusts removed
  • 1/4 cup chicken stock
  • 1 tablespoon balsamic or red wine vinegar
  • 1 cup walnut halves, lightly toasted
  • 1 3/4 ounces flat-leaf parsley, leaves only (a small handful)
  • 2 garlic cloves, crushed
  • Salt and freshly cracked black pepper
  • 1/3 cup extra virgin olive oil
  • Soak the bread in the stock for 2-3 minutes, then squeeze out the excess moisture, using your hands.
  • Put the bread in a blender along with the vinegar, walnuts, parsley, garlic, and some salt and pepper.
  • Using the feeder tube and with the motor running, slowly pour in the olive oil until you have a thickish paste-like sauce.
  • Adjust the seasoning and serve. Agliata will keep, covered, in the fridge for 1 day.
  • Linguine with Red Snapper and Agliata
  • (Serves 4)
  • 1 pound red snapper or red mullet fillets, patted dry
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Fresh lemon juice
  • 1 pound of linguini

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