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The Vault Flaked Cod with Spaghettini Recipe
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The Vault Flaked Cod with Spaghettini
6 thin (1/8-inch) slices Italian bread (not sourdough)
2/3 c. extra-virgin olive oil
1/2 lb. cod or haddock, 1/2 inch thick, boneless and skinless
1 lb. spaghettini, trenette or linguine (Latini or Rustichella
d'Abruzzo brands preferred)
4 T. garlic, finely chopped
1 t. crushed red pepper flakes
1 1/2 c. white wine
1/4 c. Italian parsley, roughly chopped
Drizzle a little olive oil on the bread and toast in a 300-degree
oven until golden and crisp. Chop into coarse crumbs with a knife or
pulse in a food processor. Set aside.
Put a large pot of salted water on to boil. Cut the fish into
thirds. Season on both sides with salt.
When the water reaches a boil, drop in the pasta. Pour half the
olive oil into a large saute pan and heat over medium-high. When the
oil is hot, add the chopped garlic. Immediately shake the pan so the
garlic cooks evenly to a light golden brown (30-45 seconds). Add the
red pepper flakes and stir. Remove from the heat and add the white
wine. Return to the stove and bring to a simmer. Add the fish.
Simmer for 2 minutes; turn and simmer for an additional 1 1/2
minutes. Turn the heat off.
When the pasta is about 1 minute away from al dente, drain it and
add to the fish pan. Add the parsley and remaining olive oil. Return
the pan to high heat, stirring and tossing constantly until the fish
is flaked and the pasta coated with sauce, about 30 seconds. Taste
for salt, divide among four plates, sprinkle with bread crumbs and
serve immediately. Makes 4 servings.
The Vault, 105 Water St., Boston (Financial District)
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