Bucatini with Fish Artichokes and Capers.
Another simple, all in one pot, pasta recipe with the brightness of capers and lemon juice and the nutrition of artichokes and fish! I use walleye in my Bucatini with Fish Artichokes and Capers; but this recipe lends itself to any good whitefish. The pastas cooked in the same pot so you will use lots of water, white wine and lemon juice in my Bucatini with Fish Artichokes and Capers! Enjoy.
12-16 ounces of dried bucatini(or other pasta of choice)
1/2 cup unsalted butter
1/4 cup extra virgin olive oil
3-4 cloves of organic garlic, sliced
1 teaspoon chopped Calabrian peppers
3-4 teaspoons ground black pepper
Salt to taste
3 Tablespoons capers
5-6 pieces fish of choice(walleye is great here, or use a mix of fish)
1 cup white wine
1 can clam juice
1 can drained artichoke heart quarters
1/4 cup lemon juice
1 additional cup white wine(you might need more)
1 organic roma tomato, chopped
1 teaspoon dried basil leaves or 1/4 cup chopped fresh
1 cup chopped organic parsley and or cilantro (or both)
2-3 cups water(you might need more)
A little more butter
Some grated pecorino romano cheese(optional)
In a good sized chef’s pan heat the butter and oil to medium high
Add the garlic, spices and capers, stir fry
Add in the fish, cook for a few minutes on each side
Stir in the first cup of wine, the clam juice and chopped tomato
Add the artichokes hearts, lemon juice and second cup of wine
Stir in the basil and parsley (and or cilantro)
Stir in the water
Bring to a medium boil and add the pasta to the pot
Make sure the pasta is submerged into the liquid
You may need more water and or wine or both at this point ,as the pasta will absorb the liquid
Once the pasta is just undercooked
Stir in a bit more butter and some grated pecorino Romano cheese
Cover and remove from heat
Enjoy this delicious pasta dish!
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