Scorpion fish with chunky pasta

Scorpion fish with chunky pasta

Rigatoni e scorfano

By
From
Pasta
Serves
4
Photographer
Laura Edwards

There are two varieties of scorpion fish found in the Mediterranean, one black and quite small, the other red and up to 60cm in length. They are quite ugly fish (scorfano means ‘ugly’), and on the dorsal fin there are some poisonous spines which you should try to avoid (ask the fishmonger to remove these, and to clean and gut the fish for you). But the meat is wonderful...

Ingredients

Quantity Ingredient
400g dried rigatoni pasta
salt and pepper, to taste

Sauce

Quantity Ingredient
60ml olive oil
2 garlic cloves, peeled and finely sliced
800g canned crushed tomatoes
8 small black scorpion fish, cleaned and gutted
or 1 large red scorpion fish, about 1 kg, cleaned and gutted
2 tablespoons finely chopped fresh flat-leaf parsley
8 fresh basil leaves

Method

  1. Heat the oil in a large saucepan, and fry the garlic gently for a few minutes, making sure not to brown it. Add the tomatoes and bring to the boil. Put the fish into the tomatoes and cook gently for 20–30 minutes, depending on the size of the fish.
  2. Lift the fish onto a plate and take off all the meat. Be careful of the spikes, then discard all the bones. Return the meat to the sauce, heat up and add the parsley, the basil and salt and pepper to taste.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for 10–12 minutes or until al dente. Drain and mix with the sauce. Divide between warmed plates and eat immediately.

Alternatives

  • Rigatoni can be replaced by mezze maniche, paccheri or other large short pasta shapes. If you can’t find scorpion fish – and it could be difficult – you could use sea bream instead.
Tags:
Antonio
Carluccio
pasta
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