Pasta with Chorizo & Whitefish

Instructions

1. Prepare the Ingredients

   5 min hands-on

   • Peel and thinly slice the garlic.
   • Juice the lemon, ensuring no seeds remain.
   • Drain the anchovies and set them aside.
   • Tear the basil leaves into small pieces.

2. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the whole-grain pasta until al dente, following the package instructions.
   • Reserve one-third of the pasta water before draining.

3. Sauté the Aromatics

   2 min hands-on

   • Heat olive oil in a large pan over medium heat.
   • Add the sliced garlic and anchovies, stirring until the garlic is fragrant and the anchovies dissolve into the oil.

4. Build the Sauce Base

   1 min hands-on4 min waiting

   • Stir in the tomato sauce, followed by the chorizo.
   • Cook for 4-5 minutes, stirring occasionally, until the chorizo releases its oils and the sauce turns a deep reddish hue.

5. Add Citrus & Pasta Water

   1 min hands-on

   • Lower the heat to medium-low and pour in the lemon juice along with two-thirds of the reserved pasta water.
   • Stir well to create a silky, slightly thickened sauce.

6. Incorporate the Seafood & Pasta

   3 min hands-on1 min waiting

   • Add the raw whitefish pieces to the pan and cook for 1-2 minutes, stirring gently.
   • Add the cooked pasta and toss everything together until the seafood is fully cooked and the sauce coats the pasta.
   • If the sauce seems dry, add an extra splash of the reserved pasta water.

7. Finish with Herbs & Cheese

   1 min hands-on

   • Remove the pan from the heat.
   • Gently fold in the torn basil leaves.
   • Sprinkle the grated Parmesan cheese evenly on top.

8. Serve

   2 min hands-on

   • Divide the pasta among serving plates.
   • Garnish with additional basil leaves or a light drizzle of olive oil, if desired.
   • Serve immediately and enjoy!
   • Cooking tips:
   • Use a high-quality, fruity olive oil for a more flavorful sauce.
   • Avoid overcooking the whitefish to maintain its tender, juicy texture.
   • For extra spice, add a pinch of red pepper flakes along with the chorizo.
   • Adjust the consistency of the sauce by adding more pasta water gradually to create a glossy, silky coating on the pasta.