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Spaghetti with Smoked Haddock and Baby Radicchio Grumolo

Spaghetti with Smoked Haddock and Baby Radicchio Grumolo


  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
Scale

Ingredients

  • Enough spaghetti for 2 (about 150 g/5 oz)
  • 1 Tbsp EV olive oil
  • 300 g ( 10.5 oz) undyed smoked haddock
  • 2 cloves garlic, minced or finely chopped
  • 100 g (3.5 oz) radicchio grumolo
  • half tsp red chilli flakes, or to taste
  • freshly ground black pepper
  • juice of half a lemon
  • 5 sprigs of parsley, chopped finely

Instructions

  1. Cook the spaghetti as on the packet instructions.
  2. Cut the roots off the radicchio grumolo and separate the leaves, then rinse them. Set aside.
  3. Flake the haddock with 2 forks into bitesized pieces and set aside. It should be easy enough to do.
  4. About 3 minutes from the end of the spaghetti cooking time, heat the olive oil on medium high heat, in a large frying pan.
  5. Add the haddock and cook for about 1 minute, stirring constantly.
  6. Add the garlic, fry for 20 seconds.
  7. Drain the spaghetti and add to the frying pan.
  8. Save one handful of the radicchio grumolo and add the rest to the pan with the spaghetti.
  9. Stir vigorously and mix thoroughly for 1 minute.
  10. Take off the heat, add the pepper flakes and freshly ground black pepper. You shouldn’t need any salt as the haddock would have been salty enough.
  11. Serve the pasta onto 2 plates, squeeze the lemon juice all over both plates of pasta, followed by the parsley and the reserved radicchio and serve immediately.

  • Cuisine: Italian

Nutrition

  • Serving Size: 2