4 (6 oz, each) Cod Fillets
(or Baccala which is salted cod and should be rinsed in cold water several times)
3 Tbs Olive Oil
5-7 Anchovy Fillets, minced (or several squirts from a tube of anchovy paste)
2 Large Garlic Cloves – thinly sliced
1 Tsp Red Pepper Flakes – or to taste
1/3 Cup Black Olives – oil cured, pitted and chopped
3 – 4 Tbs Capers – drained (rinse, if salted)
1 Can San Marzano Tomatoes
1/4 Cup Dry Vermouth, Marsala or White Wine (My Dad used Sauterne but you can’t find that anymore)
Italian Parsley – chopped
Basil Leaves – torn, not chopped
Salt, Pepper, Garlic Powder – to taste
1 Lb Linguine
Put on a pot of water for pasta and simmer until ready to use. In a large skillet with sides and a lid, heat the oil. Add the anchovies and mince into the oil with a wooden spoon. This does not take long so don’t let it burn. Add the garlic and stir while cooking until fragrant. Add the red pepper. Stir in well and then add the olives, capers and increase the heat a little. Add the tomatoes with their juice squashing the tomatoes with your hand as you add them to the pot. Simmer for a little while until the sauce is heated but do not let it boil. Add parsley, basil, salt, pepper and garlic powder. Cover the pot and let simmer for a few minutes and let the sauce get hot but not to boiling point. Next add the fish (which has been patted dry) and cook gently until the fish is just cooked through and is opaque.
While fish is cooking boil water, add salt and cook the pasta al dente. When pasta is cooked, divide the fish into four heated bowls, add the pasta to the sauce in the pan, using a spider or large scoop spoon with holes to release the water, and stir in well. Divide among the four bowls.
They would frown on this in Italy, but in my family we always sprinkle with grated cheese.
Augurando a te e ai tuoi cari un Buon Natale!
Charlie and Anita Augello and Family