Red mullet and olive fettuccine
Australian Gourmet Traveller Italian main course pasta recipe for red mullet and olive fettuccine
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Cooking tools:
- Food mill
- Food processor
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Stove
- Refrigerator
- Spoon
Ingredients
- 8 red mullet
- 60 ml extra-virgin olive oil (¼ cup)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 head baby fennel, finely chopped
- 2 cloves garlic, finely chopped
- 80 ml dry white wine (1/3 cup)
- 400 gm canned cherry tomatoes
- 400 gm dried fettuccine
- 40 gm pitted black olives, coarsely chopped (¼ cup)
- 1/3 cup coarsely chopped flat-leaf parsley
- To serve: lemon wedges (optional)
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