I like any pasta cooked with dry wine. Seafood works well in combination with wine, preferably for me dry red wine with its pungency can delete any trace of seafood’s odor.
Many people get confused when they buy anise from the supermarket. Actually, we should call it the fennel bulb rather than anise to clarify this misunderstanding. Anise star has a much much much stronger flavor than Fennel. We can meet Anise star easily in most of Indian curry or Pho of Vietnamese. Fennel somewhat has a similar flavor like anise star, however it’s really a good idea to combine fennel with spaghetti. Don’t throw away your fennel leaves, which are the green part of the fennel. It’s a really really a unique condiment.
Ingredients (for 2 servings)
– 300 g dry thin spaghetti
– 1/2 cup dry red wine
– 6 green part of anise, remove the firm part and keep the leaves and the soft part only, chopped them well
– 2 green onion, chopped
– 1 1.5 inch thick cut of bluefish
– 1/4 cup Pecorino Romano cheese, grated
– 1/4 cup Parmesan cheese, grated
– 1 medium yellow onion, thinly sliced
– 2 tbsp unsalted butter
– 3 tbsp extra virgin olive oil
– Salt and pepper
– In a large pot, boil 5 quart water to a boil with 1 tbsp salt. Cook the bluefish for 5 minutes or until it’s just cooked. Don’t over cook it, otherwise the fish would be dry and lose its flavor.
– Shred the fish
– Retain the fish water. Add the pasta and cook until it’s just al dente, about 5-6 minutes. Drain it. Reserve 3/4 cup pasta cooking water.
– Heat a shallow large pan with olive oil. Saute the onion at medium heat until it’s caramelized then reduce the heat, slowly add the dry red wine. When the dry is boiled, add butter.
– Add the pasta along with the cheeses. Stir evenly with the shredded fish, chopped anise and green onion. Slowly add the pasta water up to 3/4 cup to thin the sauce.
– Add more salt to your taste. Sprinkle pepper and serve.