Taglierni, Mullet, Sundried Tomatoes, Chilli & Olives
455gms Taglierini Pasta
225gms Red Mullet
150mls White Wine
85gms Extra Virgin Olive Oil
15gms Sun Dried Tomatoes
15gms Black Olives
10gms Chopped Red Chilli
5gms Fresh Chopped Parsley
3gms Sliced Garlic
1gm Salt
0.5gm Fine Black Pepper
Heat the Red Mullet in some of the olive oil, sprinkle in the chilli , garlic, sundried tomatoes and olives. Fry for 2 minutes. Add the wine and allow to simmer for 3 minutes. Cook the Taglierni. Put the Mullet to one side and add the taglierini to the cooking juices. Once Coated, add the parsley and fold in the mullet. Serve.