Pennette with Red Mullets, Scampi, and Lemon

Pennette with red mullets, scampi, and lemon is a delicious seafood dish that combines refined and fresh flavors, perfect to enjoy in summer or for a special dinner. Here is the recipe:

Ingredients

• 320 g of pennette
• 4 small-sized rock red mullets
• 8 fresh scampi
• 1 lemon (zest)
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Clean the red mullets by removing scales, innards, and bones, then rinse them under running water and pat them dry.
2. Blanch the scampi in boiling salted water for a couple of minutes, then peel them, removing the shell and intestine.
3. Grate the zest of the lemon, being careful not to include the white part, which could be bitter.
4. In a pan, brown a clove of garlic in extra virgin olive oil, then add the mullet fillets and scampi. Cook for a few minutes.
5. While the fish is cooking, bring a pot of salted water to a boil and cook the pennette until al dente.
6. Drain the pasta and add it to the pan with the fish, adding a bit of the cooking water if necessary to blend everything well.
7. Add the grated lemon zest and a handful of chopped parsley, adjust the seasoning with salt (and pepper if you like), and sauté the pasta in the sauce for a minute so the flavors combine.
8. Serve your pennette hot immediately.

Curiosity

This recipe is a great example of how Italian cooking can enhance the flavors of the sea with simplicity and expertise, using just a few high-quality ingredients. The touch of lemon brings a note of freshness and acidity that perfectly contrasts with the sweet taste of red mullets and scampi.