Components
- One grilled fish fillet weighing approximately 100 grams (equivalent to 3/4 cup of fish in chips)
- 150 g of spaghetti pasta (or another type of long, firm pasta)
- Half a purple onion
- Two garlic cloves
- 50 grams of butter
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of Sicilian lemon broth (from half a lemon)
- 1/3 cup of white wine (tea measure)
- 7 sprigs of parsley
- Add salt and ground pepper as needed to suit your taste.
- Parsley leaves and a hint of lemon for flavor when serving.
Setup phase
- Using two forks, break the grilled fish into large flakes – this recipe calls for tambaqui, but you can use any leftover fish from the barbecue, just be sure to remove the bones.
- Dice the onion into 0.5 cm cubes. Peel the garlic, cut it lengthwise in half, and then slice each half thinly. Wash, dry, and finely chop the parsley stems.
- Use a standard pot with 2.5 liters of water and set it to high heat. Once it reaches a boil, stir in one tablespoon of salt, add the noodles, and cook for the time specified on the package or until al dente, stirring occasionally. In the meantime, get the sauce ready.
- Heat a large frying pan over medium heat with butter and olive oil. Once melted, add the onion and garlic, cooking for approximately 5 minutes until they begin to brown. Incorporate the fish chips and season with salt and pepper to your preference. Pour in the wine and stir gently for 1 minute. Finally, add the sausage and combine.
- After allowing the noodle to sit, measure 1 cup of boiling water and then drain it.
- Move the spaghetti to the pan and carefully toss it over medium heat. Pour in 3⁄4 cup of the reserved pasta water, stirring with a spatula to blend the flavors and loosen the sauce.
- Extinguish the fire, add lemon broth, and serve garnished with parsley leaves to taste, enjoying the additional lemon flavor.
