For this recipe choose a short chunky pasta, such as penne, fusilli or macaroni. The fish can be cod, haddock, monkfish or one of the grander fish such as sole, brill or turbot. Mussels, scallops or cold-water prawns add a different texture, flavour and colour. It is a versatile dish.
Cook the pasta for three-quarters of the time stated on the packet. Drain, rinse and toss in a little olive oil, or butter to stop it sticking. Cut the fish into
© 2000 Frances Bissell. All rights reserved.