Sugo di Pesce - Fish sauce for pasta
Like I´ve mentioned in the Cacciucco recipe, my husband considers me a meat person, its not that I do not like fish, I love it; I just hate to make it, so this is one of Guglielmo´s recipes stolen from his best friend Italo who is a marvellous cook.
There is a small lake near Torre del Lago called Massaciuccoli. Giacomo Puccini wrote Madame Butterfly while living close by and I like to think that maybe he too was eating this dish while he thought of Cio-cio-san singing the famous aria – un bel di vedremo…………
The fish you need is not a lake fish, but the seaside town of Viareggio is just a few km and you have first hand choice of the best Meditteranian fish.
It was in one of the small fishing huts on the shores of Massaciuccoli that Gulielmo was able to eat this dish cooked by his friend Italo and so was able to learn how to make it.
Actually it is a very simple recipe and you can make it in a fairly short time; this is what you need:
- For 4-6 persons
- 3-4 crushed fresh garlic cloves
- a fistful of chopped parsley
- a pinch of peperoncino
- some salt
- ½ cup extra virgin olive oil
- ¾ cup white wine
- 2-3 ripe tomato diced
- ½ cup fish or vegetable soup
- 1 medium size sepia sliced
- 1 medium size squid sliced
- 3 cups of clams in shell
- 2 cups of shrimp
- 6 squills
- 15-20 muscle
- spaghetti
in a pan sauté the garlic, parsley, salt and peperoncino. Put the sepia and squid first, stir for a few minutes and then add the rest of the ingredients stirring often on medium heat. When most of the liquid is absorbed take off the fire. Boil your spaghetti – al dente – and throw them in the pot with the sauce on medium high temperature for a few seconds, stir and serve with a sprinkle of fresh parsley.
Wash it all down with a nice white sparkling wine.
