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Pargo Rojo Spaghetti

Serves6
IngredientsPasta
Menu PartEntree
Cuisine TypeLatin
Pargo Rojo Spaghetti

Chef-owner Rickie Perez

Logan Oyster Socials

Chicago

Pasta is often paired with shrimp, clams, mussels and other shellfish, by chef Rickie Perez partners spaghetti with red snapper in this Latin-accented dish. The ingredients create layers of flavor and color. The recipe might have a fancy name, but the preparation is not complicated.

 

Ingredients

Spaghetti sauce

10 garlic cloves, coarsely chopped
1 cup finely chopped onion

1 bunch cilantro, chopped with stems
2 cups fresh-squeezed orange juice

1 cup fresh-squeezed lime juice

Mango habanero hot sauce, to taste

2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. ground black pepper
2 tsp. salt
1 cup olive oil

Mojo de ajo

2 garlic cloves

2 tbsp. vegetable oil

1 tbsp. lime juice

Salt and pepper, to taste

Pasta

Vegetable oil, for frying

4 baby green plantains, peeled and sliced into ¼-in. rounds

1½ lb. red snapper fillets

Salt and pepper, to taste

2 tbsp. extra virgin olive oil

1 pt. multicolor cherry tomatoes

¾ cup micro cilantro

1 lb. spaghetti

Steps

1. For spaghetti sauce, in food processor, combine garlic, onion, cilantro, orange juice, lime juice, hot sauce, cumin, oregano, pepper and salt; process until pureed. Gradually add olive oil; process until smooth.

2. Transfer sauce to medium saucepan; bring to a simmer over medium heat. Cook 5 minutes; set aside.

3. For mojo de ajo, smash garlic cloves and chop fine. In bowl, combine garlic with vegetable oil, lime juice and salt and pepper; stir to mix. Set aside.

4. For pasta, heat vegetable oil in deep fryer to 325 F. Add plantains; fry about 3 minutes or until golden brown. Place fried plantains between sheets of foil; smash until nice and flat. Submerge in hot oil again and fry until crispy.

5. Prepare snapper: Slice fish into 3-ounce portions and score; season with salt and pepper. In saute pan, heat olive oil until hot. Cook snapper, skin-side down, about 3 minutes or until fish is crispy. Flip over and remove pan from heat.

6. Over high heat, bring a large pot of water to a boil. Heat reserved spaghetti sauce in large skillet.

7. Cook spaghetti until al dente; drain and combine with sauce in skillet. Fold in cherry tomatoes.

8. To serve, place pasta in center of plate; arrange fish on top and scatter fried plantains around rim. Sprinkle plantains with mojo de ajo and garnish with micro cilantro.

Photograph courtesy of Barilla

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