Spaghetti with Scorpion Fish and Artichokes

Spaghetti with scorpion fish and artichokes is a refined dish that merges the freshness of the sea with the earth. Here’s how to prepare it:

Ingredients

• 320 g of spaghetti
• 400 g of scorpion fish (cleaned and, if possible, filleted)
• 4 artichokes
• 1 clove of garlic
• A small bunch of parsley
• 1/2 glass of white wine
• Juice of 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by cleaning the artichokes: remove the tougher leaves and cut off the tips. Slice them into wedges and immerse them in water with a bit of lemon juice to prevent them from turning black.
2. In a large skillet, heat a drizzle of extra virgin olive oil with a clove of garlic. Once it’s golden, add the drained artichokes and let them brown.
3. Meanwhile, bring a pot of water to a boil for the spaghetti and cook them according to the package instructions.
4. Add the scorpion fish, cut into pieces, to the artichokes, season with salt and pepper, and let it flavor for a couple of minutes.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Once the scorpion fish is cooked, remove the garlic and add the chopped parsley.
7. Drain the spaghetti al dente and transfer them to the pan with the scorpion fish and artichoke sauce.
8. Toss everything together for a minute so the pasta absorbs the flavors. If necessary, add a bit of the pasta cooking water to keep it creamy.
9. Plate and, if you like, finish with a sprinkle of fresh parsley or grated lemon zest.

Did You Know?

The scorpion fish is highly valued in cooking for its intense flavor and firm flesh. It often stars in Mediterranean-flavored recipes and pairs wonderfully with the rustic flavors of artichokes.