This is a superb combination of Southern and Northern Italian cuisine.
With a rich and creamy sauce, Garofalo Spaghetti Lunghi is the perfect match. Just please don’t break it!
Ingredients for 2
For the cod
400g cod, filleted, without skin
150ml double cream
2 cloves of garlic
2 bay leaves
100g potato (roughly 1 potato)
500ml milk
Extra virgin olive oil
Salt& pepper
For the pasta
200g GarofaloSpaghetti Lunghi
2 cloves of garlic, sliced thinly
1 red chili, chopped
Small handful of chives, chopped
Extra virgin olive oil
Salt
Method
Place the cod in a pot and cover with the milk, salt, garlic and bay leaves.
Cook for about 25 minutes over a low- medium heat, until the fish is broken and over cooked. After 25 minutes, drain the fish and allow to cool down.
In a pan, place the double cream and gently cook until reduced byabout 30%. Set aside.
Peel the potato and boil in salted water until very soft. Save the potato water for cooking the spaghetti.
Put the cod, cream and potato into a blender and gently mix until well combined and creamy. Season with salt and pepper and place into the fridge.
Bring the potato water back to the boil and cook the Garofalo Spaghetti Lunghi until “al dente”. Take a cup of the pasta cooking water and set aside.
Whilst the pasta cooks, over a medium heat cook the garlic and a good dash of olive oil until golden and crispy. Remove the garlic chips and keep for later.
Add the chili to the garlic oil, along with a spoonful of the pasta cooking water and a touch of salt. This will create a nice emulsion.
Once the pasta is ready, finish cooking in the garlic and chili sauce, adding some more of the pasta water to maintain a creamy texture.
Add in some more olive oil, along with the chopped chives and stir together well.
Serve the pasta with a generous spoonful of the creamy cod fish, garlic chips and a touch of olive oil.
