Sicilian Spaghetti Recipe

Sicilian Spaghetti Recipe

This is a version of a dish described to me by an Italian friend on holiday in Sicily a few years ago. You could use prawns, cooked mussels in combination with the fish if desired. I love the slightly Arab influence of the almonds and mint on this Southern Italian treatment of fish, vegetables and pasta

• 4 tablespoons extra virgin olive oil, plus extra for serving

• 4 cloves garlic, fnely chopped

• 1 large eggplant, diced 2cm

• ½ cup pitted Kalamata olives

• 500g skinned boned, firm white fish fillets (monkfish is good) diced 3cm

• 400g spaghetti

• 4 large ripe tomatoes, peeled by nicking the tops and cutting out the cores, submerging in boiling water for 30 seconds, submerged in cold water, peeled and diced 2cm

• Zest of 1 lemon

• 3 tablespoons capers

• ¾ cup chopped roasted unsalted almonds, chopped coarsely

• Lemon juice and sliced mint leaves for serving

Heat the oil over moderate heat and add the garlic and eggplant.

Fry gently for about 5 minutes until the eggplant is soft and lightly browned.

Add the olives and fish and fry for 3-4 minutes or until the fish is still rare in the middle.

Meanwhile boil the spaghetti in a large saucepan of well salted water until al dente or tender to the bite.

Remove from the heat, drain and place in a warmed serving bowl.

Add the tomatoes, zest , capers and almonds to the fish mixture and add all of this to the spaghetti. Mix well.

Generously drizzle with extra virgin olive oil, lemon juice to taste over the pasta and plenty of mnt.

Toss well and serve immdediately.

Serves 4