Calamarata pasta with a ragout of red gurnard and almonds
Ingredients for 4 people
320 g of calamarata pasta (looks like squid rings)
6 fillets of red gurnard
300 g of cherry tomatoes
30 g of almond flakes
1 clove of garlic
½ glass of white wine
Extra virgin olive oil
Salt and pepper
Toast the almonds in a non-stick pan. Cut the fillets of red gurnard into small cubes.
Lightly sauté the clove of garlic in a frying pan with a drizzle of olive oil. Add the fish and cook it over a high flame, then simmer with white wine until reduced. Add the tomatoes, cut in halves. Add salt and pepper to taste and continue cooking for 5 minutes or until the cherry tomatoes have become slightly shriveled.
Cook the pasta in abundant boiling salted water. When it is ready, drain it and pour it into the frying pan with the gurnard sauce and sauté for a few minutes.
Serve with a generous sprinkling of toasted almonds.