Maccheroni with white ragù of scampi and gurnard

Maccheroni with white ragù of scampi and gurnard is an elegant and tasty dish that combines the freshness of the sea with the flavors of the land. Here’s how to prepare it:

Ingredients

• 320 g of maccheroni
• 200 g of fresh or frozen scampi
• 200 g of gurnard fillet (or another type of white-fleshed fish)
• 1 clove of garlic
• 1 glass of dry white wine
• Fresh parsley to taste
• 1 small onion
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cleaning the scampi: remove the shell and the head, cut along the back to remove the black filament, and wash gently. Cut the gurnard into small pieces, making sure there are no bones.
2. Finely chop the onion and garlic. In a large pan, sauté the mixture in extra virgin olive oil until golden.
3. Add the pieces of gurnard to the pan and sauté over high heat for a few minutes.
4. Deglaze with white wine and let the alcohol evaporate. After a few minutes, add the scampi and cook for another 4-5 minutes. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the maccheroni until al dente.
6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the scampi and gurnard ragù.
7. Cream the maccheroni in the ragù, adding a little cooking water if necessary to obtain a creamy sauce.
8. Transfer the maccheroni to serving plates, sprinkle with freshly chopped parsley, and serve immediately.

Interesting facts

White ragù is a variation of the more well-known meat ragù, typical of Italian cuisine, and its particularity lies in the absence of tomato. By combining seafood and fish in this recipe, the result is a dish that maintains the distinct flavors of the fish highlighted by the use of white wine and aromatic herbs.