- 300g/10½oz Italian ‘00’ flour
- 3 free-range eggs
- 1 tbsp olive oil
- pinch salt
- 4 tsp finely sliced red chilli
- 4 tsp finely sliced garlic
- 125ml/4fl oz white wine
- 125ml/4fl oz fish or vegetable stock
- 4 whole red mullet, filleted, pin boned and cut into strips
- 2 tbsp flatleaf parsley
- 1 tbsp basil leaves
- 1 lemon, zest only
- salt and freshly ground black pepper
- For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine.
- Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth.
- Wrap the pasta dough in cling film and rest in the fridge for 30 minutes.
- Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick.
- Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting.
- Change to the linguine cutter on the pasta machine and pass the pasta through once more.
- Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry.
- For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened.
- Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced.
- Add the stock to the mullet and cook until reduced again.
- Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender.
- Drain the pasta and stir straight into the sauce.
- Finish with the herbs and lemon zest then season with salt and freshly ground black pepper.