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Spaghetti with flounder sauce

Spaghetti with flounder sauce

Here is a recipe for a dinner for two, tasty but delicate.

Without detracting from the fact that it can be prepared for a lunch with friends in which you want to present a set of different flavors and colors that complement each other.

The final touch, given by Cherry Tomato Confit, gives a special taste to the dish.

And just the tomatoes are perhaps the only step that requires a bit 'of preparation in advance in an otherwise easy to prepare recipe.

Then if it is one of those days where you want to do everything without effort ...
frozen shrimp tails, anchovy fillets in oil and fresh tomatoes sautéed a couple of minutes with the rest of the ingredients before adding the spaghetti to the pan!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for two persons:

spaghetti

g.

160

flounder fillets

g.

140

crayfish tails

g.

60

anchovy fillets

pc.

2

Cherry Tomato Confit

extra virgin olive oil

TS.

1

vegetables to fried

TS.

1

garlic

cloves

1

White wine

TS.

2

Preparation:

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Desalt and fillet a salted anchovy, obtain two fillets.

Cut the fillets into cubes.

Clean the prawns and obtain five or six tails; cut them into two or three parts.

Boil water for pasta.

Sauté the olive oil in a non-stick frying pan with the minced minced vegetables (perhaps those of the stock prepared in advance...), the anchovy fillets and the finely chopped garlic clove (or, better yet, squeezed).

Cook for a few minutes and quickly switch to the mixer.

Throw the pasta and at the same time put the chopped base back in the pan, add the flounder nuts and let them color well.

Add the prawns and let them jump briefly.

Sprinkle with the white wine, let it dry over high heat and, just before pouring the pasta, the confit tomatoes.

Pour the pasta into the pan and cook everything in the pan for a couple of minutes over high heat.

Distribute in the dishes placing the seasoning eventually left in the pan above the spaghetti.

Bring to the table completing to finish with a drizzle of EVO oil in each dish.

Bon appetit!

ADVICES AND NOTES:

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